"According to the best cookbooks of the day, teatime during the Regency period included such delights as Seed Cake Blanc'mange, Bath Cakes, Ratafia Biscuits, Quaking Pudding, and Naples Biscuits. You might think you recognize some of these delights, but in the days before raising agents and standard recipe terms..., you might not get what you were expecting."
this is the first paragraph of their description of a (cozy corner) murder mystery novel.
"...new leaves of the tea plant emerge as tapered emerald-green buds. These buds appeal to hungry insects that nibble on the tender shoots. Consequently, the tea bush protects the baby leaves by by pumping a large amount of alkaline into those infantile buds. An unsuspecting grasshopper takes on small bite and is deterred by the bitter taste, the functional marker, or secondary metabolite, we know as caffeine."
"...and the Rice Pudding Macaron is made in honour of Bernard Charles Saunders, a chemist at Magdalene College, who helped investigate chemical weapons being used against Britain during the Second World War."
FIRST, I am pretty interested in what a rice pudding macaron is
SECOND, not sure how that relates to WWII chemists
THIRD, loving that they used the British spelling of "honor" here
'Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, and then heating it either over hot cinders or in a water bath before a slow cooling. The clots that formed on the top were then skimmed off with a long-handled cream-skimmer, known in Devon as a "reamer" or "raimer."'
Now you know
Don't think we were going to finish this issue without some creepy ceramic dogs
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