OakCakes RecipeWritten by Debbie
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works. Traditionally oat cakes were cooked on a `backstone' - a stone or iron sheet over an open fire. It is still possible in some places in Yorkshire to buy a `girdle' a cast iron sheet about 12 in diameter with a hoop handle - these are ideal. When cooked oatcakes where hung on plain wooden rack suspended from ceiling known as bread fleaks. The oatcakes were eaten either fresh or dried. They can be fried with bacon or suttered and eaten alone with cheese treacle golden syrup etc.
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| | The Mystery of DecantingWritten by Daniella
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Another important factor in decanting is keeping right temperature of wine until it’s time to serve it. When it comes to white wine, one could easily place decanter in a bigger bucket filled with cold water or ice. That would guarantee a crisp wine ready to serve and enjoy. However, when it comes to red wine, keeping ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference - temperature of water in bucket should be controlled by a thermometer. It may seem like a hassle but exercise is well worth it. Finally, a few words of wisdom - don’t be afraid to experiment! Sooner or later you’ll be surprised to find that you also have an opinion about decanting which you could adamantly defend!
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