An old family recipe, traditionally served warm, simply with a little butter on the tops!
Category: Food
Welsh Cakes originate from the country of Wales in Great Britain. The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture. They are the size of chubby cookie, made from ingredients similar to a scone, but they are cooked like a pancake on a griddle, they are not baked. Sweet but not overly so, Welsh Cakes are an example of a unique and traditional food that reflects the resourceful, wholesome, and practical nature of the Welsh people. Made from simple pantry items like flour, sugar, milk and butter, Welsh Cakes are considered a special treat since they take a great deal of time and effort to make. Being griddled, they pretty much must be made by hand and this is why there are very few commerical makers of these cakes in the world. Traditionally they were cooked over a hot bake-stone but iron griddles were later used and are now the predominant method used to cook them. They have gone by a few different names since their inception including their Welsh language names “cage bach” or "picau ar y maen" but also they are known as "Griddle Cakes", "Welsh Tea Cakes" and "Welsh Miner Cakes".
Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
Walking the line between pancake and biscuit, these soft, tender cakes are studded with raisins and showered with cinnamon-sugar.
Covid-19 has drawn new attention to indoor air pollution. Science has long considered gas appliances to be key culprits.
A sure sign you might have found a solid cook book: when the recipe for clafoutis uses the word liason.
Meanwhile, blend the eggs with the flour and the remaining 2 oz/57 g sugar to make the liason.
With Padma Lakshmi, Preet Bharara, Vera Chan-Waller, Scott Chang-Fleeman. In Taste the Nation, award winning cookbook author, host and executive producer Padma Lakshmi, takes audiences on a journey across America, exploring the rich and diverse food culture of various immigrant groups, seeking out the people who have so heavily shaped what American food is today. From indigenous communities to recent immigrant arrivals, Padma breaks bread with Americans across the nation to uncover the roots and relationship between our food, our humanity and our history - ultimately revealing stories that challenge notions of identity, belonging, and what it means to be American.
“Taste the Nation” is breezy in tone, but it exposes the betrayals at the heart of “American” cuisine.
I ran the McBroken data through the Spatial Equity Data tool. https://t.co/ABh1L7fFZA It found McDonalds are slightly overrepresented in white areas (first image) while locations with broken ice cream machines skew Black and low-income. (second image) pic.twitter.com/Z93NYSn4Ak
— Mark Stosberg (@MarkStosberg) October 22, 2020
Some fascinating cultural anthropology going on here.
Mixed up a new batch of sauerkraut for the fall. I can’t wait, but patience is the key here.
There’s a deep irony to me that an online journal about farms, agriculture, livestock, and crops doesn’t have any (RSS) feed coverage.
Chris Bennett (AG Web)Adam Chappell was a slave to pigweed. In 2009, several years prior to the roller coaster rise and fall of commodity prices, he was on the brink of bankruptcy and facing a go broke or go green proposition. Drowning in a whirlpool of input costs, Chappell cut bait from conventional agriculture and dove headfirst into a bootstrap version of innovative farming. Roughly 10 years later, his operation is transformed, and the 41-year-old grower doesn’t mince words: It was all about the money.
Interesting to read this after hearing the experimental anthropologist Scott Lacy talk about farming technologies in Africa earlier this morning in Anthropology and the Study of Humanity. The African farmers described sounded much more in touch with their needs and their land than the majority of American farmers apparently are. Based on this, it almost sounds like Big AG has been doing to the industry what ride sharing tech companies are trying to do elsewhere, they’re just doing it with different tactics.
Somehow AG Web seems like the sort of journal I ought to check in on occasionally.
How does coffee get from a faraway plant to your morning cup? See the great journey of beans through the coffee supply chain.
Nothing terrifically new here, but an interesting visualization. This might be interesting to James Gallagher, though it also reminds me that he’ll more likely appreciate this episode of Bite from Mother Jones and the associated podcast Containers if he hasn’t come across it yet.