COOKING SHOW CHEESE OMELETTE - COOKING SHOW

Cooking show cheese omelette - Ham cooking times

Cooking Show Cheese Omelette


cooking show cheese omelette
    cooking show
  • A TV cooking show is a television program that presents the preparation of food, in a kitchen on the studio set.
    omelette
  • omelet: beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
  • An omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
  • A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs
    cheese
  • A molded mass of such food with its rind, often in a round flat shape
  • A food made from the pressed curds of milk
  • used in the imperative (get away, or stop it); "Cheese it!"
  • A round flat object resembling a cheese
  • a solid food prepared from the pressed curd of milk
  • tall mallow: erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States

Lanhydrock House - 5 of 10
Lanhydrock House - 5 of 10
Eat, drink and be merry! That was the cry of the Victorian era and the people of that period attacked their meals with great gusto! A revolution in stoves, cookware and kitchen gadgets, combined with the discovery of canning and food sterilization techniques, open up endless possibilities for the motivated domestic servant who held the position of cook. Eating was an event in the wealthy Victorian home. Even the breakfast meal featured a variety of fruits, scones, omelettes, bacon and more. From the daily ritual of serving afternoon tea and the opportunity to show off the lady's finest silver, china and linen, to elaborate banquets attended by noblemen and their guests, there was always something on the stove in a Victorian kitchen. In reality, the Victorian menu wasn't terribly different from what is served in homes today, or at least in the homes where someone still cooks. Meat, fish and poultry were common and fresh or canned vegetables were served with most meals. Winter and Autumn meals usually included hearty soups and stews while chicken and lighter dishes prevailed in the summertime. Holiday meals were special celebrations and called for the finest dishes including Roast Mutton, Pork or Turkey, Boiled Beef, Stewed Rabbits, Plum Pudding and Mince Pies. Baked good were plentiful and cooks were especially prized for their dessert-making skills. Most evening meals were served in courses with raw or baked Oysters a popular appetizer. The second course featured cream soups or plain bouillon along with a serving of baked or broiled fish. The main course, usually roasted poultry, pork or beef, accompanied by a variety of savory vegetables, fresh baked bread, and frequently some pasta, was presented by the serving maid in grand fashion and to the great delight of those seated around the table. The dessert course featured several puddings, cakes and highly prized specialities such as Nesselrode and Plum Pudding. Of course a variety of cheeses and fresh fruit were often served when available. Wine would be served at the end of each course. Madeira and sherry after. A glass of hock after white fish or claret and port after salmon. Following entrees chilled champagne, a favourite with the ladies, might be served. But it wasn't all alcohol in the Victorian home. Lemonade, root beer, hot tea and, yes, Perrier that had recently being introduced, were all popular beverages. Yes, the Victorians loved to eat and drink. We have them to thank for a long running tradition of good food served with gusto and a pint of beer! Source L. Jackson, The Victorian Dictionary, 29 Sept 2005.
Violet Garlic of Cadours
Violet Garlic of Cadours
Every year I go to a garden show at Stansted House ~ apart from flowers they also have many other things to enjoy, including a food tent, with various delicacies. I always purchase this violet garlic, which is delicious. I did buy lots of plants for my garden as well, now trying to squeeze them into some spare spaces in between the showers. Some info about the Violet Garlic if you are interested:- Some 60miles west of the city of Toulouse, lying in rolling hilly countryside and within sight of the Pyrenees, lies the village of Cadours (pop 800). What distinguishes Cadours from 1000 other French villages is that it is the home of the world renowned VIOLET GARLIC. After many years of lobbying the French Ministry of Food the garlic farmers of Cadours have finally been awarded the protection of "Appelation Controlle" status, meaning that only garlic grown in the canton can be called "Violet Garlic of Cadours". Only the very highest quality products, such as Roquefort cheese, are awarded this status. Every week from June to the end of November gourmets, chefs and buyers flock from all over France to the 15th market hall, built like a miniature Partheon in the village square, to bid for, what some consider to be the most subtly flavoured of all French garlic. Especially marvelous roasted round chicken or lamb its flavour will enhance the simplest meal without imposing an overriding "garlicky" taste. Ideally, it should be thought of, in the French way, more as a vegetable than a condiment. The very first garlic crop of the season is also known as "wet" garlic because it has not been hung up to dry. It has to be picked by hand; a very lengthy process. During its short season it is very much sought after by gourmets in France, and increasingly in England. The huge juice cloves give wet garlic a particularly creamy flavour, and the texture is quite different from that of dried garlic. The internal skins have not formed so the whole head can be chopped and used as a seasoning. The heads can also be roasted whole and the creamy cooked garlic is delicious spread on toast or mixed with butter and used on vegetables or in baked potatoes. The flavour is strong, but smooth and not at all bitter. While the stalks are fresh and green they can be cooked like leeks or finely sliced and used to make soup, omelettes or garnish salads. This garlic can be used in all the same ways as dry garlic, and you can hang it up to dry in your kitchen, where it will last for up to nine months.

cooking show cheese omelette
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