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ฉางซี (พยัคฆ์สาว ฟันน้ำนม)

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A Gratin of Sprouts and Bacon

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Buttermilk Chicken

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I can still remember the first time I tasted Buttermilk. It was way back in the mid 1970's.  I think I bought some to make a cake with or something.  Buttermilk in Canada, comes in one litre containers, so it wasn't long before I was scrambling to find something else I could make with it.  Back in those days it was a lot harder. There was no internet to seek advice from!    You had to rely on word of mouth, friends and family. Over here in the UK, you only get Buttermilk in small 284ml containers, each holding about 1 1/2 cups, which is good in a way, as  you are only opening about as much as you need at any given time, but it is a pain in another way as you end up having to buy more containers and store them when you want to make something as delicious as this chicken here today. This is an old favourite of ours from those early days.   The chicken always turns out amazingly tender.  A good soaking in buttermilk is the secret to that. ...
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At The Kings Table

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  I have never made any secret of my love for cookery books.  In fact it probably verges on obsession.  Well, that's what the Toddster thinks at any rate.  Most evenings I crawl into bed with a good one or two and I get so much pleasure and inspiration from perusing their pages . . .  But what you probably don't know is I am also vastly interested and intrigued in the history of food and the chemistry behind it.  Yes, I am one of those sad people who can sit and ponder for hours on such questions as who was it decided that eggs were good enough for human consumption and just how the miraclulous wonder of cake baking came to pass!   Recently I was sent a beautiful book to read and review entitled "At the King's Table, Royal Dining Through the Ages, by Susanne Groom.  I have been enjoying it so very much, especially since I recently discovered my own ancestral Royal Connections!  This delightful book is an exploration, both visual and writ...
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