#tracklements

[thewordwideweb]

Words you'll never use, Volume Two

In case last week’s post on words you will never use wasn’t enough for you, we herewith present Words You’ll Never Use, Volume 2. (Please note: “herewith” is not one of them, but probably should be).

Let’s start off with a tasty one. You’ll probably never use – or even hear – the word “tracklements” unless perhaps you spend some time in England. Tracklements is a term that covers a wide range of savory condiments, such as various mustards, relishes, chutneys and so on, usually served with a meat dish. British food writer Dorothy Hartley is believed to have coined the word in 1954. She said it was derived from a dialect word, “trankelment,” which meant “trinkets or ornaments.”

If you overdo the tracklements with your dinner, you might have trouble fitting into your “cuirass.” A cuirass is a piece of armor that covers the torso. It can be a single piece or multiple pieces joined together to cover the front and back. Although a cuirass is usually formed of metal, the word itself comes from Latin words that mean “leather,” which was the original material for a cuirass. And no, I did not include this word simply because it has the word “ass” in it.

Before you go to war in your cuirass, you might seek a benison from the chaplain. “Benison” is just another word for benediction or blessing, although “benison” was around for hundreds of years before benediction. It’s from Latin words meaning “to speak well of.”

You may have to go to the narthex to seek your benison. “Narthex” refers to the lobby, vestibule, porch or antechamber of early churches. The narthex was at the end of the church farthest from the sanctuary. Hey, nobody wants you bringing your muddy hobnailed boots and dirty cuirass into the sanctuary, right? “Narthex” has its roots in a Greek word meaning “giant fennel,” but damned if I know why.

I hope you’re not damned to suffer from “nyctophobia.” No, wise guy, it’s not the fear of “nycts.” It’s an extreme, irrational fear of the dark or nighttime.

Things that go bump in the night could lead to “ligyrophobia.” That’s a fear of loud noises. (Shhh!) I might mention that the word “phonophobia” means the same thing, but I know at least one of you clever old-timers would make a joke about a fear of record players.

I could also tell you that yet another word for ligyrophobia is sonophopbia, but that would just be supererogatory, and we wouldn’t want that. Things that are “supererogatory” are superfluous, more than required, above and beyond what is necessary.

Come to think of it, this whole post is supererogatory.     

[petermorwood]

Today I made bread (again)

Not just because we'd eaten the last lot, although that was a reason.

It was an experiment which I've intended for a long while but keep forgetting to do: make one loaf using the Kenwood stand mixer (knead time 12 minutes) and the other in the Magimix / Cuisinart food processor (knead time 2 minutes) and see which came out best.

It's the same recipe each time...

500g bread flour

7g dried yeast

7g table (fine-grain) salt

250ml warm water

30ml olive oil

...with everything else - first & second rising, then baking - done as simultaneously as I could manage.

*****

The result was a surprise; I'd expected longer kneading would cause better-developed gluten and that loaf would rise more, but it actually ended up as the smaller of the two.

The 2-minute Magimix loaf is on the left, the 12-minute Kenwood one is on the right.

Despite the visible difference in size, their weight after baking (681g and 682g) is so close as to be identical.

Once they cooled, I sliced them to see what the insides were like.

And here's their crumb. First the Kenwood...

...then the Magimix.

There's hardly any visible difference apart from slightly larger holes at the top of the Magimix loaf.

There's a slight tactile difference; the Kenwood loaf crumb is firmer, not by much but enough to notice with fingertip and presumably teeth.

This might give better structural integrity to an over-filled sandwich made soggy by an overflow of sauces, relishes and other tracklements, or for toast softened by an excessive quantity of butter (although my Dad would have said there was no such thing).

Whatever.

I've completed my experiment, and proved that an extra 10 minutes or so of kneading doesn't do anything dramatic, at least with the brands of flour and yeast we've used successfully for some years.

OK, cleaning the Kenwood bowl and dough hook took less time and trouble than cleaning the Magimix bowl, dough blade, lid and feed chute, but again it was no more than a couple of minutes which were more than cancelled out by the kneading times.

*****

And now, since I seem to have a couple of slices of splendidly fresh bread needing attention, several kinds of cheese and cold cuts in the fridge, and various sauces, relishes and tracklements in the cupboard, I'm going to make myself one of those over-filled sandwiches.

I might even add an excessive quantity of butter (No Such Thing!) to the outside, then toast it... :->

[petermorwood]

This was really good. Just poking the meat with a fork made it fall apart...

...and we needed two attempts before any of the shanks came out for their photo-op with a bone still in place.

The first two were so tender they came apart under their own weight as cleanly as a knife leaving its sheath, and the second two held together only with the assistance of a spoon underneath.

This one is DD's, presented as it came from the casserole.

We were surprised at how well the potatoes held together (maybe Not Stirring helped), and the baby carrots ha done their usual trick of absorbing flavours and becoming tiny tender taste-bombs.

This one is mine, garnished and coloured by the aforementioned home-made tracklements of hot / sweet pepper relish and hot / sweet pickled oranges.

Though not too hot - DD made them, so Worcester-sauce level rather than Tabasco or higher - their spiciness and especially their sharpness were a perfect foil to the rich, unctuous lamb, vegetables and gravy.

This is definitely one to make again, and I'm going to use the hay-box for the entire low-and-slow process, with the stove only for initial searing, softening etc.

Lamb shank is, as DD says, a cheap, tough cut of meat and its magic transformative ingredient is Time. At the end of the oven cooking that transformation had already happened, but by then it was a bit late for a rich, heavy meal so into the hay-box it went.

If not eating immediately, that's an excellent way to finish off or refine any dish like this, and will also keep it hot if eating later is just a few hours away.

For reference, the lamb went into the box at about 9:30 PM on Friday and came out at about 1:45 PM on Saturday (about 16 hours) and was still warm enough to eat right then if we'd wanted to, needing just 10 minutes on a low stove-top to fully re-heat.

Anything up to the 12-hour point and maybe more, it wouldn't have needed even that 10 minutes, with not a penny / cent on the power bill.

Finally, despite what we removed for yesterday's hearty lunch there's plenty left, so there's going to be another hearty lunch today.

:->

...So that was lunch. Lamb shank (that best of cheap meat cuts, except maybe for shin) braised low & slow, using this recipe from Fifteen Spatulas, for a couple of hours in the oven and then finished in the "hay box" overnight. Merely prodding it gently causes the meat to fall off the bone.

On the side: rice, chunky potatoes & carrots that were cooked in with the lamb, with some hot/sweet pepper jelly and hot and sweet pickled oranges on the side.

And now back to work. ...But wow, I love these dishes that can just be thrown together and then left to themselves to get on with things.

[peteroo]

02.November.23

Kites are the flavourful tracklements for wintry sky’s brrr-grrrs. ; )

[johnfuture]

Mustard Seed Market Growth Factors Overview, Product Portfolio with Product Life Cycle

The global mustard seed market is forecasted to be valuated at US$ 1084.8 million by 2032, up from US$ 718.9 million in 2022, advancing at a CAGR of 4.2% from 2022 to 2032. Being a source of a lot of healthy nutrients, being great source of sterols, and for many other reasons, the demand for mustard seeds is expected to increase in the future.

Mustard Seed Market Segmentation

Global mustard seed market is segmented on the basis of product type, application, sales channels and region. On the basis of product type the global mustard seed market is segmented into, white/yellow mustard seeds, black mustard seeds and sarepta mustard seeds. The sarepta mustard seeds segment is further sub-segmented into, brown and oriental mustard seeds.

Oriental mustard seeds are darker in color in comparison to the yellow mustard seeds mainly due to its high content of phenolic compounds. White or yellow mustard seeds have the least pungent taste while black mustard seeds are the most pungent mustard seeds. By application the global mustard seeds market is segmented into, industrial application, commercial application and Household. Industrial application of mustard seeds includes its use in food and beverages, cosmetic and personal care and other applications.

Food and beverages segment is the dominant application segment in the overall mustard seeds market attributable to its widespread use as a condiment. Mustard oil extracted from mustard seeds is widely used across Asian countries. Mustard seeds are also used in salad dressing in countries such as U.S., Canada and other European countries. Apart from this application of mustard seeds in cosmetic is widespread wherein mustard seeds are used as a natural scrub, hydrating agent, age defying agent and aids in hair growth, thus contributing towards revenue generation in the overall mustard seeds market.

On the basis of sales channel the global mustard seeds market is segmented into, direct and indirect sales channels. Indirect sales channels are further sub-segmented into hypermarkets/supermarkets, convenience stores, specialty stores, e-commerce and other retail formats.

On the basis of region the global mustard seed market is segmented into, North America, Latin America, Europe, Asia Pacific and Middle East and Africa. Europe is the largest market for mustard seed globally attributable to increasing demand for mustard oil and mustard paste in cooking across the regions. Europe and Asia Pacific is the largest producer of mustard seeds globally thus contributing towards their overall revenue contribution in the global mustard seeds market. Apart from this Canada is also one of the leading producer of mustard seeds globally.

Mustard Seed Market Global Market Trends and Market Drivers:

The growth of mustard seed market across the globe is expected to depict significant growth in the overall market owing to increasing demand for mustard seeds in cooking and as a substitute for other oils such as sunflower oil and other oils in the market.  Mustards seeds are essential source of essential vitamins including, B-complex vitamins such as folates, niacin, thiamin, riboflavin, vitaminB-6 and pantothenic acid thus, increasing the synthesis of enzymes needed for functioning of nervous system and help in regulation of body metabolism. Furthermore, oil extracted from mustard seeds is traditionally being used to relive muscle pain, arthritis pain, for cancer risk prevention, asthma and several other body ailments thus contributing towards mustard seeds market growth over the forecast period.

Mustard Seed Market Key Players:

Variety of Mustard Seed have been introduced by the manufacturers and some of the global market players manufacturing mustard seed market include; McCormick & Company, Inc., The Tracklement Company Ltd., Kaveri Seeds, Sakai Spice (Canada) Corp, Megha Corporation, Organic Products India, Sun Impex and others.

Request for Sample@ https://www.futuremarketinsights.com/reports/sample/rep-gb-5439

[katsblogofstuff]

This weekend I was at the Good Food Show and Gardeners’ World Live at the NEC in Birmingham. Last November I was at the Autumn Good Food Show, so I had some idea of what to expect. Or so I thought.

It was so much bigger than I expected. Not only had it taken over several halls, but outside was teeming with people and stalls and flowers too, and it all looked a lot like the Malvern Show. In short, it was going to be a great day.

Do love a good floral marquee

And it was pretty incredible. Food samples, interesting plants and lots of lovely people happy to talk to us about the best way to keep our herbs alive. There was a lot of great stuff at the show, so I’m going to list my favourite bits, otherwise I’ll ramble on about everything. And I do love a list.

Tracklements

The packagaing for Tracklements is what drew me over – there’s something about it that caught my eye. I think it’s the modern take on a traditional looking label. When I realised it was mostly chutneys, my heart sank a little, because I’d bounded over quite excited but I don’t really like chutney.

Proper eye-catching packaging

Reader, I bought some. I tried their beetroot and horseradish relish and it was incredible. I walked away still thinking about it and had to come back later because I was still thinking about it. Would highly reccommend.

2. The MS Society ‘A Journey to Hope’ Garden

Gardener’s World Live even had show gardens. The MS Society’s Garden was gorgeous and accessible, something that a lot of beautiful gardens don’t seem to consider.

Being such a popular garden, it was difficult to get a photo without people in it

Aiming to raise awareness for the 100,000 people who live with MS in the UK and the work of their support groups, the garden was a big hit. And in the leaflets telling you about the garden, there were gardening tips for people with MS, to help those with MS work out a way they can still enjoy their garden.

3. Ecotalk

Powered by green energy, Ecotalk is a mobile phone company, who use their profits to buy up land in order to give it back to nature. I got talking to them because they had houses for solitary bees on their stall, and bees are their main focus right now. And saving the bees is a big deal.

4. The APL Avenue Artemis Landscapes ‘Living in Sync’ garden

This was my favourite part of Gardeners’ World Live. Designed to be wildlife friendly in conjunction with Wonderful Wildlife, this garden was a front garden with as many wildlife friendly elements as possible. Bug towers, bird and bat boxes and plenty of bee friendly flowers.

It was gorgeous and is my new garden goal.

5. Bat Conservation Trust

Our garden’s pretty bee and butterfly friendly now, which is a big mission accomplished. Pretty much at all time there’s at least 2 bees buzzing around. So next step is to encourage more wildlife. And who better than bats?

The most common bats in the UK are the pipistrelle and aren’t very big, which means you can easily make a bat box for them to roost in. The Bat Conservation trust had some very lovely people on their stand, who were more than happy to talk to us and ply us with information about how to help bats. I think our next job is finding somewhere to put a bat box.

I went to the Good Food Show and Gardener’s World Live as a member of the press with a press pass (which, ngl, was very exciting). All opinions are my own. 

Bats, Bees and Chutney This weekend I was at the Good Food Show and Gardeners' World Live at the NEC in Birmingham.

[petermorwood]

Bad luck for Max, but have you ever tried a toast or naan-bread-fingers topper of yogurt mixed with finely chopped lime pickle? Yum. No, YUM!

Use a knife with a well-curved blade so you can rock it on the cutting-board, or cheat as I do and use a stick mixer. Lime pickle purée. Dee-lish...

(via LydiaCoutre)

[dame-of-dames]

Ranchovy sauce

https://www.eatyourbooks.com/library/recipes/1886763/ranchovy-herb-dressing

or the Fiorella version:

https://fiorellaphilly.hrpos.heartland.us/

Ranchovy Dressing

1 cup of Ranchovy Dressing INGREDIENTS: EGG, ANCHOVY, CANOLA OIL, PARSLEY, DILL, CHIVES, CHERVIL, BUTTERMILK

@copperbadge and your Tracklements

[foodsindustry]

Sweet Sauces Market High Growth Forecast due to  Rising Demand and Future Trends

Global Sweet Sauces Market – Overview

Due to diverse application of sweet sauces for culinary purpose as well as food accompaniments, the market is identified to be growing at an incremental pace globally. Market Research Future, a firm which specializes in market reports related to the Food, Beverages & Nutrition sector among others, recently forecasted in its report on Global Sweet Sauces Market Research Report- Forecast to 2024 that the market will demonstrate an exceptional CAGR 4.1% while achieving million-dollar growth readily in the forecast period.

High application of sweet sauces for barbeque purpose and as marinades is one of the major reasons driving the sales of sweet sauces across the regions. The sector is driven in a major way by the demand directed from the convenience food and beverage sector. High application of the product as a flavor enhances is one of the major drivers to the development of this segment. Growth of the convenience food market has also provided an impetus for the increased demand of this sector.

Urbanization leading to consumers demand for cross-regional cuisines is supporting the growth of this market on a global level. Rising demand for sauces from the bakery and confectionery industry has also enhanced the sweet sauce market growth trajectory of the sector. Fast pace of lifestyle, increasing awareness about the variety of products available through product advertisements has significantly given a boost to the sweet sauces market.

Latest Industry Updates

Sept 2017 Sweet Mandarin announced the launch of their sugar free sauces. The product offered them include sweet mandarin sweet and sour sugar free sauce, sweet mandarin barbecue sugar free sauce and sweet mandarin sugar free tomato sauce. This will help the company in extending their offerings based on high consumers demand for sugar-free sweet sauces range.

Aug 2017 Condiments brand Tigg’s launched a range of smaller squeezy bottles called Tiny Tigg’s which includes the sweet sauces range offered by the company. The strategy will help the company in strengthening their brand portfolio and meet consumers rising demand for convenience packing of the product.

Mar 2017 Schultz’s which is one of the established players in the sauces market announced the launch of its new flavors and New BBQ Sauce range. In order to create product differentiation, the company is anticipated to put more emphasis on the launch of sweet sauces which have high demand globally.

Mar 2016 Hellmann’s - a brand owned by Unilever, introduced three lines of premium barbecue and hot sauce which included sauces with sweet Australian flavour variants. Rising demand for uniquely flavored sauces have led to manufacturers experimenting with the flavors to meet the consumers demand. The launch of these range will help the company in generating high revenue through their offerings.

Global Sweet Sauces Market - Competitive Analysis

The sweet sauces market is found to be competitive with large number of established players in the market. The players are found to have indulged in rivalry wherein they fight in terms of quality of product they deliver to the consumers. In order sustain their consumer-base, manufacturers are identified to be investing hugely in the R&D sector to create product differentiation. The best long-term growth opportunities for this sector can be captured by ensuring ongoing product improvisations and financial flexibility to invest in the optimal strategies.

The key players profiled in sweet sauces are Macphie Ltd (U.K), Gujarat Co-operative Milk Marketing Federation Ltd. (India), The Hershey Company (U.S.), Mapro Foods Pvt Ltd (India), BD Foods (Ireland), Hermans Foods PTY Ltd. (Australia), Felbro Food Products, Inc. (U.S.), Atkins and Potts Ltd (U.K), and The Tracklement Company Ltd (U.K) among many others.

Global Sweet Sauces Market – Segments

The global Sweet Sauces market has been divided into type, application, distribution channel and region.

On The Basis Of Type: Brandy Sauce, Chocolate Sauce, Crème Anglaise, Custard Sauce, Dessert Sauce, and Others

On The Basis Of Application: Bakery, Confectionery, Dairy Products, Beverages and Others

On The Basis Of Distribution Channel: Store Based and Non-Store Based

On The Basis Of Region: North America, Europe, Asia Pacific and ROW.

Global Sweet Sauces Market - Regional Analysis

The global Sweet Sauces market is segmented into North America, Europe, APAC, and Rest of the World (RoW). Global sweet sauces market is highly dominated by North America and Europe due to rising demand for flavored food and sauces for food accompaniments. APAC is fastest growing region due to shift in consumers’ food consumption trend and improved disposable income in the region. The consumption of sweet sauces in developing counties is expected to grow in upcoming years based on rising inclination of consumers towards uniquely flavored food products.

About Market Research Future:

At Market Research Future (MRFR), we enable our customers to unravel the complexity of various industries through our Cooked Research Report (CRR), Half-Cooked Research Reports (HCRR), Raw Research Reports (3R), Continuous-Feed Research (CFR), and Market Research & Consulting Services.

MRFR team have supreme objective to provide the optimum quality market research and intelligence services to our clients. Our market research studies by products, services, technologies, applications, end users, and market players for global, regional, and country level market segments, enable our clients to see more, know more, and do more, which help to answer all their most important questions.

In order to stay updated with technology and work process of the industry, MRFR often plans & conducts meet with the industry experts and industrial visits for its research analyst members.

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[updatesnews]

High cholesterol: Food such as wholegrain mustard can reduce levels

High cholesterol: Food such as wholegrain mustard can reduce levels

High cholesterol levels are mainly caused by eating food high in fat and poor lifestyle choices. Choosing the right, healthy diet and exercising more can sometimes be enough to reverse the damage. Here’s one cheap condiment that can help you achieve healthy cholesterol levels, according to a new study. A study, carried out by Tracklements in association with Cardiff Metropolitan University,…

[numberonepeacetragedy]

Sweet Sauces Market Size, Growth, Trends and Forecast to 2027 | MRFR

Global Sweet sauces market share – Overview

Due to diverse application of sweet sauces for culinary purpose as well as food accompaniments, the market is identified to be growing at an incremental pace globally. Market Research Future, a firm which specializes in market reports related to the Food, Beverages & Nutrition sector among others, recently forecasted in its report on Global Sweet sauces market share Research Report- Forecast to 2022 that the market will demonstrate an exceptional CAGR % while achieving million dollar growth readily in the forecast period.

High application of sweet sauces for barbeque purpose and as marinades is one of the major reasons driving the sales of sweet sauces across the regions. The sector is driven in a major way by the demand directed from the convenience food and beverage sector. High application of the product as a flavor enhances is one of the major drivers to the development of this segment. Growth of the convenience food market has also provided an impetus for the increased demand of this sector.

Browse Full Report @

https://www.marketresearchfuture.com/reports/sweet-sauces-market-1675

Urbanization leading to consumers demand for cross-regional cuisines is supporting the growth of this market on a global level. Rising demand for sauces from the bakery and confectionery industry has also enhanced the market growth trajectory of the sector. Fast pace of lifestyle, increasing awareness about the variety of products available through product advertisements has significantly given a boost to the sweet sauces market share.

Latest Industry Updates

Sept 2017 Sweet Mandarin announced the launch of their sugar free sauces. The product offered them include sweet mandarin sweet and sour sugar free sauce, sweet mandarin barbecue sugar free sauce and sweet mandarin sugar free tomato sauce. This will help the company in extending their offerings based on high consumers demand for sugar-free sweet sauces range.

Aug 2017 Condiments brand Tigg’s launched a range of smaller squeezy bottles called Tiny Tigg’s which includes the sweet sauces range offered by the company. The strategy will help the company in strengthening their brand portfolio and meet consumers rising demand for convenience packing of the product.

Mar 2017 Schultz’s which is one of the established players in the sauces market announced the launch of its new flavors and New BBQ Sauce range. In order to create product differentiation, the company is anticipated to put more emphasis on the launch of sweet sauces which have high demand globally.

Mar 2016 Hellmann’s - a brand owned by Unilever, introduced three lines of premium barbecue and hot sauce which included sauces with sweet Australian flavour variants. Rising demand for uniquely flavored sauces have led to manufacturers experimenting with the flavors to meet the consumers demand. The launch of these range will help the company in generating high revenue through their offerings.

Global Sweet sauces market share - Competitive Analysis

The sweet sauces market share is found to be competitive with large number of established players in the market. The players are found to have indulged in rivalry wherein they fight in terms of quality of product they deliver to the consumers. In order sustain their consumer-base, manufacturers are identified to be investing hugely in the R&D sector to create product differentiation. The best long-term growth opportunities for this sector can be captured by ensuring ongoing product improvisations and financial flexibility to invest in the optimal strategies.

The key players profiled in sweet sauces are Macphie Ltd (U.K), Gujarat Co-operative Milk Marketing Federation Ltd. (India), The Hershey Company (U.S.), Mapro Foods Pvt Ltd (India), BD Foods (Ireland), Hermans Foods PTY Ltd. (Australia), Felbro Food Products, Inc. (U.S.), Atkins and Potts Ltd (U.K), and The Tracklement Company Ltd (U.K) among many others.

Global Sweet sauces market share – Segments

The global Sweet sauces market share has been divided into type, application, distribution channel and region.

On The Basis Of Type: Brandy Sauce, Chocolate Sauce, Crème Anglaise, Custard Sauce, Dessert Sauce, and Others

On The Basis Of Application: Bakery, Confectionery, Dairy Products, Beverages and Others

On The Basis Of Distribution Channel: Store Based and Non-Store Based

On The Basis Of Region: North America, Europe, Asia Pacific and ROW.

Global Sweet sauces market share - Regional Analysis

The global Sweet sauces market share is segmented into North America, Europe, APAC, and Rest of the World (RoW). Global sweet sauces market share is highly dominated by North America and Europe due to rising demand for flavored food and sauces for food accompaniments. APAC is fastest growing region due to shift in consumers’ food consumption trend and improved disposable income in the region. The consumption of sweet sauces in developing counties is expected to grow in upcoming years based on rising inclination of consumers towards uniquely flavored food products.

Request a Sample Report @

https://www.marketresearchfuture.com/sample_request/1675

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[petermorwood]

This is - or more correctly these are - Garlic-Stuffed Chicken(s) for a Darthene "autumn table" as mentioned in "The Door Into Sunset". There's more in-world info, and an our-world recipe, at the link.

*****

What happened was this:

We'd taken some okay photos for the first iteration of this recipe, but since then we've got actual photography base- & back-boards, more props in the form of dishes, glasses, cutlery etc. and, TBH, better photography skills as well. :->

So when @dduane decided we should take a second run at the pictures, she went for the smaller roast chickenS (plural) as mentioned In The Text, rather than the single large one of last time. This was not only more accurate, but allowed for photos showing One Carved, One Untouched As Yet.

What with one thing and another, they were prepared and cooked quite late in the day. Neither of us felt like eating a roast chicken dinner just then, despite a scent, and judicious not-seen-by-the-camera samplings which indicated that These Were GOOD.

In any case the daylight of an overcast mid-September evening was already beginning to fail. We've got a pair of small, cheap photo LEDs, but haven't yet started to make proper use of them. TBH it's time to haul them out, plug them in and do a batch of practice shots. That way we don't have to rely on the natural light of which we'll be getting less and less between now and Spring.

*****

So the chickens were popped into the fridge until morning, then hauled out and left to come back up to room temp. They've have been great hot from the oven, but eaten cold didn't matter since that's how they'd have been presented In The Text.

(The Middle Kingdoms may have some way to keep foods hot - the Romans certainly did - but since that's not mentioned, we didn't worry.)

There was an additional benefit from their very long post-cooking rest: everything including the stuffing had stablised, so the chicken we carved sliced like bread and gave us this wonderful image.

The tracklement to the left is (are?) Sweet & Hot Pickled Orange Slices, as mentioned in the 90,000-word novella "The Librarian", currently in its final stages of completion, while the country-style bread is the same as was used for the stuffing, there to either chase gravy and juices, or be the base of an open-faced chicken sandwich.

*****

Idle thought. Is it really a sandwich if there's no top slice of bread and, since the Earldom of Sandwich is in England not the Middle Kingdoms, who cares? Far better to have another, this time with more garlic stuffing. You have to keep the vampires who are moving west on Ventura Boulevard at bay somehow...

This chicken is indeed excellent as part of a cold collation, but to confirm my notion of the night before I made a gravy from the pan juices, then reheated a generous slice of meat and stuffing by invocation of a small Wreaking through the mystic powers of our Molecular Agitation Cabinet.

In other words, I gave it about two minutes in the microwave.

It is, frankly, even better hot, because the scent of garlic is that much more pronounced. However, the stuffing fell apart. One minute a picturesque slab of variegated marble, the next a random disassembly of tasty chunks.

Carving one of these chickens hot from the oven might have a similar result, but no matter. IMO the multiplicity of absorbent surfaces are perfect for catching more gravy so, as usual, what's not a bug is a feature.

Or however they'd say it in Darthen.

[petermorwood]

What it got was a leisurely 8-10 minutes, since being hot-smoked but served cold, there was no concern about "eat up while it's still warm!"

Something this good - and it was EXCELLENT, with meat so tender from the smoking that it could be spread on the flatbread like a pâté - deserved to be savoured, not rushed. So I savoured it and then some...

The only improvement would have been / will be a tracklement of sweet-and-hot lemon slices rather than the orange one which is what we have right now (and which was great, no mistake, but with any fish lemon would be even greater).

The sauce tasted far more complex than how easy it was to make. 30ml / 2 Tbsps grain mustard stirred into 60ml / 4 Tbsps / ¼ cup of sour cream and finished with 4 generous drops of "Trouble In Trinidad" hot sauce from local supplier Mic's Chilli.

The result was creamy, tangy, mustardy, a nicely textured contrast to the softness of the fish, and with just enough zing to be Very Interesting. I've saved the rest because it also goes well with that salad, and from beyond the veil I can hear Mum's voice.

"You've got him eating raw vegetables? How did you do that? I never could!"

:->

In the Food and Cooking of the Middle Kingdoms "Finally got around to that photo session" department: Hot-smoked Arlene lake herring with a spicy mustard cream sauce. The sides: sweet-and-sour cabbage and carrot salad, and wholemeal buttered skillet breads.

...We did the smoking in the back yard BBQ, having been lucky enough to source some "lake herring" (Coregonus autumnalis: the Irish name is "pollan") from the nice people at EatMoreFish.ie. Immediately froze the smoked fish and put them aside until finishing the just-turned-in Sherlock Holmes "Multiverse of Mystery" story left me with enough time to think about other things. I imagine I'll be able to get the recipes and backstory material associated with the above dishes typed up in the next few days.

...And lo, I think I just heard Peter finish watching the most recent "House of the Dragon" installment. I give that fish about five minutes. :)

ETA: Twelve. Twelve minutes. (He got distracted by making more of the sauce.) ISTGoddess... :)

[ijustinfm]

Horseradish Roots Trend Analysis, Market Revenue, Business Strategies, COVID Vaccine Impact

… Kunella Feinkost GmbH, Morehouse, Whalen

s Horseradish Products, The Tracklement Company Ltd, Dennis

Horseradish, Beaverton Food inc, …

from Google Alert – beaverton business https://www.google.com/url?rct=j&sa=t&url=https://bisouv.com/uncategorized/4907767/horseradish-roots-trend-analysis-market-revenue-business-strategies-covid-vaccine-impact/&ct=ga&cd=CAIyGjRiYzBkZWQyZTI2ZmQ4Mjc6Y29tOmVuOlVT&usg=AFQjCNGaXPQY3gr7e1I_0yasHiTblQJTEg

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Sweet Sauces Market Demand, Application, COVID-19 Analysis, Share, Forecast 2023

Sweet Sauces Market Overview:

Due to diverse application of sweet sauces for culinary purpose as well as food accompaniments, the market is identified to be growing at an incremental pace globally. Market Research Future, a firm which specializes in market reports related to the Food, Beverages & Nutrition sector among others, recently forecasted in its report on Global Sweet Sauces Market Research Report- Forecast to 2022 that the market will demonstrate an exceptional CAGR % while achieving million dollar growth readily in the forecast period.

High application of sweet sauces for barbeque purpose and as marinades is one of the major reasons driving the sales of sweet sauces across the regions. The sector is driven in a major way by the demand directed from the convenience food and beverage sector. High application of the product as a flavor enhances is one of the major drivers to the development of this segment. Growth of the convenience food market has also provided an impetus for the increased demand of this sector.

Urbanization leading to consumers demand for cross-regional cuisines is supporting the growth of this market on a global level. Rising demand for sauces from the bakery and confectionery industry has also enhanced the market growth trajectory of the sector. Fast pace of lifestyle, increasing awareness about the variety of products available through product advertisements has significantly given a boost to the sweet sauces market growth.

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Sweet Sauces Market Major Key Players:

The sweet sauces industry is found to be competitive with large number of established players in the market. The players are found to have indulged in rivalry wherein they fight in terms of quality of product they deliver to the consumers. In order sustain their consumer-base, manufacturers are identified to be investing hugely in the R&D sector to create product differentiation. The best long-term growth opportunities for this sector can be captured by ensuring ongoing product improvisations and financial flexibility to invest in the optimal strategies.

The COVID-19 analysis on sweet sauces market key players profiled in sweet sauces are Macphie Ltd (U.K), Gujarat Co-operative Milk Marketing Federation Ltd. (India), The Hershey Company (U.S.), Mapro Foods Pvt Ltd (India), BD Foods (Ireland), Hermans Foods PTY Ltd. (Australia), Felbro Food Products, Inc. (U.S.), Atkins and Potts Ltd (U.K), and The Tracklement Company Ltd (U.K) among many others.

Sweet Sauces Market Segments:

The global Sweet Sauces market share has been divided into type, application, distribution channel and region.

On The Basis Of Type: Brandy Sauce, Chocolate Sauce, Crème Anglaise, Custard Sauce, Dessert Sauce, and Others

On The Basis Of Application: Bakery, Confectionery, Dairy Products, Beverages and Others

On The Basis Of Distribution Channel: Store Based and Non-Store Based

On The Basis Of Region: North America, Europe, Asia Pacific and ROW.

Sweet Sauces Market Regional Analysis:

The global Sweet Sauces market is segmented into North America, Europe, APAC, and Rest of the World (RoW). Global sweet sauces market is highly dominated by North America and Europe due to rising demand for flavored food and sauces for food accompaniments. APAC is fastest growing region due to shift in consumers’ food consumption trend and improved disposable income in the region. The consumption of sweet sauces in developing counties is expected to grow in upcoming years based on rising inclination of consumers towards uniquely flavored food products.

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