Food galore
Food glorious food Culinary life on the road _ Blogs _ Features _ Sinfini Music – Cutting Through Classical
Yolks. It’s the way I tell ’em.
I’ve been boiling eggs for nigh on forty-five years, but though my mother – an excellent, professionally-trained cook – knew her stuff and passed onto me various culinary techniques and skills, boiling eggs never seemed to be a sure-fire success. Her eggs were often too runny, so that we had to scoop the egg out into a cup, mushing the white (which was a wee bit too transparent for my taste) with the yolk, saving the whole enterprise by adding a knob of butter and dunking fat fingers of toast into the resulting soup. This, she called “American style”. As it was to be well over twenty years until I stepped on American soil, I had to take her word for it. I’ve been there many times since and I’ve never seen anyone eat a boiled egg that way, so I can only guess fashions have changed or she had a very good reason to pass off this culinary mess as a transatlantic foible.…
The Grape Composers
Inside Out The Grape Composers _ Blogs _ Features _ Sinfini Music – Cutting Through Classical
Sourdough Saddo
Sourdough bread, for those that aren’t sure, is the oldest type of bread, made without the addition of yeast. Instead,…
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