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Cooking

The dish looks really nice. I had a steak a couple of weeks ago with veg and I have to say it was perfect :D
 
This cheese must be good.

Novak Djokovic buys up annual supply of donkey cheese - Telegraph

[h=1]Novak Djokovic buys up annual supply of donkey cheese[/h][h=2]The entire annual production of the world's most expensive cheese made from donkeys' milk has been bought by the tennis player Novak Djokovic for his chain of restaurants.[/h]
The Wimbledon champion and world number one player who is passionate about his Serbian homeland where the cheese is made said he wanted to make sure he secured enough to supply a new chain of restaurants that he is opening in the country.


The cheese when it was unveiled earlier in the year joined the burger that costs ?3,000 from a restaurant in Las Vegas and a ?700 caviar-coated omelette at a plush New York hotel as being one of the world's most expensive foods.


But unlike the posh US producers of the other foods the cheese now snapped up by the tennis ace is made on a donkey farm in Serbia, in Zasavica, that also provides the name of the company.


Slobodan Simic, the manager at Zasavica, said the secret of the cheese's great taste was the fact that it was produced from milk taken from donkey's raised on one of Serbia's most famous wildlife and nature reserves.

The cheese, known as pule, is made only from donkeys and it takes 25 litres of fresh donkey milk to make a single kilogram.

The white, crumbly cheese has been described as similar to Spanish Manchego cheese, but with a deeper, richer taste.
The reserve also produces bottled donkeys' milk, which is said to have been a beauty secret of Cleopatra.

The legendary Egyptian queen was famously said to have bathed daily in asses' milk, and the Serbian company offers a soap bar made from donkey milk for those who can't afford a bath of the stuff.

Other expensive cheeses include a Swedish moose cheese which costs around ?630 per kilogram, and Caciocavallo Podolico, a cheese produced from the milk of a rare Italian breed of cow that only produces milk during May and June.
Simic said they agreed to the sale because the tennis ace was a great ambassador for their product.

He said: "It will save a lot of effort having to deal with various restaurants, with only one customer buying the lot we don't have to worry too much about salesmen.
?It is a great vote of confidence as well in what we do here."

The Zasavica farm is the only place in the world where donkeys are milked for cheese.

Donkey milk is said to be very healthy for humans as it has anti-allergen properties, contains only one per cent milk fat, and is drunk only fresh because precious ingredients get lost if boiled.
One of these is vitamin C, which is present in donkey milk in 60 times larger quantities compared to cows' milk.
 
I don't know of any stores that sell bison around here. If there are it's not cheap.

 
Rice pudding. Thick and creamy.

 
Ode to a Haggis: The History of Scotland

Ode to a Haggis: The History of Scotland?s National Dish

hh-haggis.jpg
PaulCowan/iStockphoto.com


Perhaps more than any other food, haggis has an exceptionally bad reputation. This Scottish national dish?a mix of sheep?s innards, oatmeal and spices, all wrapped up in a sheep stomach?has been the butt of jokes for years. It?s a dish that people love to hate, even if some of those critics haven?t had a chance to taste it in over 40 years. That?s because importing real Scottish haggis to the United States has been illegal since 1971, thanks to a ban on foods containing sheep?s lungs.

Although now haggis is a thoroughly Scottish tradition, its early history could be French, Roman or Scandinavian. Some say the word ?haggis? derives from the French term ?hacher,? which means to chop up or mangle. Others insist a similar dish appears in sources as old as Homer?s ?Odyssey,? while English food historian Clarissa Dickson-Wright claims that haggis came from Scandinavia ?even before Scotland was a single nation.?

But while the dish?s exact provenance remains in doubt, food historians agree that it was a peasant food. Encasing hard-to-cook cuts like lungs and intestines along with undesirable muscle meats like liver and kidneys into a convenient stomach packaging would have been a wonderful way to feed a group?while making sure no meat went to waste.

Haggis languished uncelebrated until 1787, when poet Robert Burns penned his great ode ?Address to a Haggis.? In his poem, Burns declares his love for the ?great chieftain o? the puddin? race? and glorifies what was a poor man?s food into a dish greater than any French ragout or fricassee. Burns was already a national hero, and haggis? profile soon soared. After Burns? death, a group of his friends began commemorating him every year on his birthday, January 25, and so began the ?Burns Supper? tradition. The suppers continue to this day, featuring Scottish food, Scotch whiskey and a grand presentation of the haggis to the assembled guests.

While Burns Suppers are haggis? main opportunity to shine, the dish is still widely enjoyed throughout Scotland. Supermarkets sell packaged varieties, with the cheaper variations now placed in synthetic casings instead of stomachs. It?s served in fast food restaurants, deep-fried along with chips and Mars bars. There are even vegetarian versions, which rely on grains and beans instead of lungs and hearts.
 
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