A new challenge for chefs - get them to eat offal
Awful offal is a phenomenon of modern times, of the age of wimps. Way back when we hunted live animals for our food, the most prized part of the fresh kill was the stomach, warm and filled with the partly digested remains of the dead beast’s final meal. The bravest hunter claimed this prize, and ate it on-site or shared it with his team if they had been part of his success. |
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The Queen Mother drank gin. Sums it up really – this is a conservative spirit, one likely to find comfort in the Long Room at Lords or the pink of Royal Navy wardrooms. But these are changing times and even gin is offering more than a heap of botanicals and a splash of tonic to charm its way into a place only vodka has, until now, had access to.
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