Tea : Earl Grey Tea and Who Was Earl Grey?

Earl Grey tea is a popular flavoured black tea named after an historic figure in 19th century England. Earl Grey’s existence and historic accomplishments are well documented but his influence on the tea that bears his name is less clear.

Charles Grey was the 2nd Earl Grey, (13 March 1764 – 17 July 1845), and was a British Whig statesman and Prime Minister. His father, Charles Grey, the 1st Earl Grey, was a notable British general in the American Revolution who commanded victories in several battles, notably against the American forces under General Anthony Wayne and at the Battle of Germantown (1777–78).

Descended from a long-established Northumbrian family, Grey was educated at Eton and Trinity College, Cambridge, and was elected to Parliament at the age of 22 in 1786. He became a part of the Whig movement, and soon became one of the major leaders of the Whig party which befitted his high standing in British society. Grey was noted for advocating strong Parliamentary reform and Catholic emancipation.

The Whig party slowly evolved during the 18th century. In general terms, the Whig tendency supported the great aristocratic families and non-Anglicans, while the opposing Tories supported the Anglican Church and the gentry. Later on, the Whigs drew support from the emerging industrial interests and wealthy merchants, while the Tories drew support from the landed interests and the British Crown.

By the first half of the 19th century, however, the Whig political program came to encompass not only the supremacy of parliament over the monarch and support for free trade, but the abolition of slavery, and, significantly, expansion of the franchise. Eventually the Whigs would evolve into the Liberal Party while the Tories became the Conservative Party.

In 1830, the Whigs finally returned to power, with Grey as Prime Minister. His Ministry was a notable one, seeing passage of the Reform Act 1832, which finally saw the reform of the House of Commons, and the abolition of slavery throughout the British Empire in 1833. Grey eventually became more conservative however, and he avoided more far-reaching reforms. In 1834 Grey retired from public life.

Earl Grey tea is named after Grey who reputedly received a gift, probably a diplomatic present, of tea flavoured with bergamot oil. The legend reportedly involved a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Grey’s men, although this blend of tea was first made from fermented black Indian and “Ceylonese” (Sri Lankan) teas not found in China.

Since green tea is much more popular in China than black tea, it is improbable that they would have had a recipe for what we now call Earl Grey to bestow on visitors, though over the years many other varieties of tea have been used. In addition, Lord Grey never visited China.

A second version of the legend has the son of an Indian raja being rescued from a tiger by one of Grey’s servants and expressed his gratitude through the gift of the newly flavoured black tea.

The tea became a commercial favourite as many merchants realized the value and popularity of the flavoured tea and began to market Earl Grey intensively. This marketing effort was aided by the tax reductions implemented by the British Government at the end of the prior century.Tea and especially Earl Grey Tea has been a favourite throughout the world ever since.

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

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Recipes :Top 10 Best Milkshakes

Is there any drink more fun and refreshing than an ice cold milkshake? I don’t think so. Milkshakes are a part of American food culture and have spread all over the world. Here’s my list of the best milkshake recipe you can find anywhere.

Classic Vanilla Milkshake

– Made with vanilla ice cream and vanilla extract. The original “plain” milkshake is still a crowd pleasing favourite. Adding a maraschino cherry on top makes it a little more special.

Old Fashioned Chocolate Milkshake

 – Made with chocolate or vanilla ice cream (depends on how intense you want the chocolate flavour), milk and chocolate syrup. This is always the second most favourite milkshake flavour. It’s so easy to make and delicious to drink!

I Love Strawberries Milkshake

– Made with strawberry ice cream, milk, fresh strawberries and whipped cream. Yum! Makes me ravenous for one just thinking about it.

Purple Cow Milkshake

 – Made with grape juice, banana and milk. Purple cows are cool (and very rare). This milkshake is a real treat for kids and kids at heart.

Chunky Monkey Milkshake

– Made with vanilla ice cream, chocolate chips, banana and instant coffee. This milkshake may cause you to spontaneously get up and do the chunky monkey dance.

Cherry Vanilla Milkshake

– Made with vanilla ice cream, maraschino cherries, milk and chocolate syrup. A chocolate covered cherry in your glass.

Shamrock Milkshake

– Made with vanilla ice cream, low fat milk, mint extract and green food colouring. Pretty simple milkshake that you can enjoy at home, even though a certain well-known burger place doesn’t make them any more.

Chocolate Peanut Butter Milkshake

– Made with creamy peanut butter, milk and chocolate syrup. A nice alternative to a peanut butter sandwich.

Caramel Latte Milkshake

– Made with coffee ice cream, milk and caramel syrup. Just as good or better than any drink at your local coffee or donut shop, plus, you can make this at home anytime you’re in the mood to treat yourself with something extra special.

Whoppers Malt Milkshake

– Made with vanilla ice cream, chocolate malt syrup and whipped topping. This is the easiest way to make a milkshake that has that old fashioned malt taste.

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

The main site link is http://howtocookonline.org/

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Recipes : Six Delicious Salmon Recipes.

Everyone knows fish is good for you. Here are six salmon recipes that are tasty, full of flavour and good for you.

 

Boiled salmon.

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.


Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon.

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

 

Salmon cutlets.

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

 

 

Salmon a la genevese.

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

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And Something New Very Soon!

Due to, not actual demands, but a lot of people asking if I had thought of creating one, I have decided to start a newsletter for all those who are happy through an opt in, to receive one on a monthly basis.

It will have short bits of information and ideas that I find are individually too short for a single post.

I also would like to keep you all up to date on the other blogs and what I am doing with them.

Details and a sample newsletter coming soon !

Peter

 

 

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Recipes : Old Time Banana Cake

As a child this was and still is my favourite cake, it is a really moist and tasty cake as well, OK –  lets get started, I assume that everyone knows that all ingredients should be at room temperature.

The Cake

½ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour

Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the centre and if it comes out clean then it is done.

Icing on The Cake

4 tablespoons flour
1 cup milk

Add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.

In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.

Then invite me round with a cup of tea!

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

The main site link is http://howtocookonline.org/

The Paleo Recipe Book


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Cook Eggs, Don’t Boil

Chopped, sliced or wedged, hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads and casseroles. Chopped yolks and whites comprise Eggs Goldenrod and Polonaise Sauce. Whole hard-cooked eggs become comforting, familiar deviled eggs or zingy, newly rediscovered pickled eggs. Simply sprinkled with an herb or more fancily coated in sausage for Scotch eggs, hard-cooked eggs are nature’s own hand-held snack food. With a supply of hard-cooked eggs on hand, you’re ready for almost any meal occasion.

Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes, the cooking water must come to a boil. But, you’ll get more tender, less rubbery eggs without a green ring around the yolk and you’ll have less breakage if you turn off the heat or remove the pan from the burner, allowing the eggs to cook gently in hot water.

Very fresh eggs may be difficult to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. The simplest method for easy peeling is to buy and refrigerate eggs a week to 10 days in advance of hard cooking. This brief “breather” allows the eggs to take in air which helps separate the membranes from the shell.

1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.

2. Cover. Quickly bring just to boiling. Turn off heat.

3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large.)

4. Immediately run cold water over eggs or place them in ice water (not standing water) until completely cooled. Once cooled, refrigerate eggs in their shells and use within one week of cooking or peel and use immediately.

5. To remove shell, crackle it by tapping gently until a fine network of lines appears all over the shell.

6. Roll egg between hands to loosen shell.

7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

8. To segment eggs evenly, use an egg slicer or wedger. For chopped eggs, rotate a sliced egg 90 degree in a slicer and slice again. Or chop eggs with a sharp pastry blender in a bowl. Draw down a wedger’s wires only partway to open an egg to hold a stuffing or resemble a flower.

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

The main site link is http://howtocookonline.org/

 

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Cooking Meals :10 Great Tips On Saving Time and Money.

If you are as busy as most people you are always looking for ways to cook meals that feed your family in convenient, fast, yet not-too-expensive ways. Try the following suggestions:

1. Cooking several meals for the week at one time. It may take a few hours of your time up front but will pay off in the long run when you come home each evening and have a meal ready to eat in a short amount of time. Try cooking a roast and using part of it as a main meal and then using some for sandwiches, beef stroganoff or as part of a stir-fry. Fry several pounds of hamburger and make a casserole, taco meat and chili to freeze for use later in the week.

2. After you return home from the grocery store clean all the fruits and vegetables you can. When it’s time for a meal all you will have to do is cook them or add them to a salad or soup.

3. Get ideas from the cooking shows on T.V. There are great shows that show you how to make a healthy meal in a short time.

4. Develop a revolving recipe file. If you get bogged down by the idea of having to plan 30 meals a month the recipe file is for you. Let family members choose some of their favourites and put the recipes in a monthly file. Flip to day five or fifteen and there is the meal just waiting to be cooked.

5. Enlist the help of the members of your family. As soon as the kids are old enough divide up the cooking responsibilities. Let everyone take turns with specific tasks or the whole meal. Pair these meals with fruit and veggies that have already been washed and cut-up and you are ready for dinner.

6. Share the cooking with friends or neighbours. I’ve known people who cook four or five of the same meal and then trade with four or five other people. This works best when people share the same basic ideas on what they like and don’t like. It’s a great idea though for a very easy week of evening meals.

7. Save coupons for those convenience things at the grocery store. They have entire entrees and dinners either fresh or frozen. Sometimes they are rather pricy but with the coupons they are good to have on hand for an evening when everyone is running in different directions and time is of the essence.

8. It’s O.K. to eat out from time to time. Clip coupons for these occasions and if you have kids keep a look-out for the places that have special prices for children. Some of the fast-food restaurants are trying to offer item choices that are a little more healthy.

9. Many larger cities have businesses that prepare food for the evening meal. They seem expensive at first but are so convenient and available for one person or entire families. There are many menu choices and meals cooked for special diets. When you calculate the groceries you buy and the times you eat out each week, this may work for you.

10. Combine several of the above ideas into a plan that is best for you.

It is possible with a little planning to cook meals that are quick and easy without spending hours in the kitchen every day.

 

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

The main site link is http://howtocookonline.org/

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Barbeque : The Truth about BBQ Sauce

If you think of BBQ Sauce as sweet and tomato based, you need to visit some other regions of the United States. Each region across the Southern and Western United States has its own version of barbecue sauce. Some use tomatoes, some use mustard, and some use jalapeno peppers. Find out which could be your new favourite barbeque sauce.

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in their history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavour. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavour.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavour-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavour combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged centre of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the ‘Texas’ barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire! Have a great barbecue.

Thank you for reading this recipe.I hope you found it and the product useful and informative.If so please tell your family,friends and colleagues.

The main site link is http://howtocookonline.org/

The Paleo Recipe Book


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40th Wedding Anniversary: A Big Thank You From Maggs and Me.

We don’t know how you found out, but for all those who sent us your congratulations a heartfelt thank you from the two of us.

We managed to celebrate our milestone on the actual date (18th March) with a crowd of relatives and friends in a 16th Century Old Schoolroom in the village of Chew Magna here in Somerset, UK.

A great time was had by all, and all agreed that we should do this more often, and not just every 40 years.

Perhaps we could invite you all next year?

Thanks again to all of you.

Now back to work – I have some articles to write!

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Barbecue : The Secret for a Great One is Really in the Sauce?

We have all heard many times that the secret for a great barbecue is in the sauce. Well, it might be! But what is a barbecue chicken, a rack of barbecue ribs or a steak without a accompaining sauce? Well I am sure this can spark a debate among different schools of thought ( or I should say barbecuing?…) about the need of sauce, but my own personal experience has lead me to believe that the secret is certainly in the sauce.
colleagues. 

 


Let me share with you four barbecue sauce recipes and you will be the judge!

Simple Pork Barbeque Sauce
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste (see below)
Rosemary (crumbled) to taste

Mix all ingredients together. A good brand of hot sauce for flavour is Louisiana hot or Chili sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.

Honey Tomato Barbeque Sauce
1 pkg. taco seasoning
1/2 c. tomato sauce
2 tbsp. butter
1/2 tsp. salt
1-2 tbsp. soy sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 sm. onion, diced

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little “zing” to your chicken or meat on the grill.

Easy Barbeque Sauce
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 c. catsup
1/8 tsp. pepper
4 tbsp. sugar
1/4 c. chopped onion

Mix together and cook over low heat 5 minutes. Easily doubled.

Barbeque Sauce with a Spicy Kick
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
1 tbsp. Worcestershire sauce
1 tsp. onion salt
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. water
Red pepper
1/3 c. butter

Heat all ingredients, stirring frequently until butter is melted.

As I said before, you’ll be the judge. Pick the one that best suits your barbecue venture and enjoy!

Here Is More Ideas and Recipes For You.

colleagues.

The main site link is http://howtocookonline.org/

 

The Paleo Recipe Book


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