OakCakes Recipe

Written by Debbie

Continued from page 1
works. Traditionallyrepparttar 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 cookedrepparttar 113170 oatcakes where hung on plain wooden rack suspended fromrepparttar 113171 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 Decanting

Written by Daniella

Continued from page 1

Another important factor in decanting is keepingrepparttar right temperature ofrepparttar 113169 wine until itís time to serve it. When it comes to white wine, one could easily placerepparttar 113170 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, keepingrepparttar 113171 ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference -repparttar 113172 temperature ofrepparttar 113173 water inrepparttar 113174 bucket should be controlled by a thermometer. It may seem like a hassle butrepparttar 113175 exercise is well worth it.

Finally, a few words of wisdom - donít be afraid to experiment! Sooner or later youíll be surprised to find that you also have an opinion about decanting which you could adamantly defend!


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