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At The Terrace on Plymouth sea front. You can also see a bit of Tinside Lido (but we swam for free at the beach just this side of it).
A cart filled with traditional Bangladeshi snacks nearby my medical college. Maybe I should try it out someday.
© by Wil Wardle. Please do not use this or any of my images without my permission.
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Dreamland, Margate, Kent.
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You may ask, as I did today for the first time, what kettle corn is. The answer is only as far away at the nearest Wikipedia:
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Kettle corn is a sweet variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used.
History in the United States
Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776.[citation needed] "The origins of Kettle Corn in America may be traced back far earlier; the Native Americans knew of seed preparation through plants such as Amaranth and Goosefoot for millennia. The seeds of these plants would be ground into flour, boiled, toasted, and even popped like modern-day popcorn. Sap and spices would be added for flavor and consistency. Though not popped in a cast-iron kettle, brass kettles or animal stomachs were used."[1]
It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar, and salt are cooked together in a cast iron kettle, or possibly a Dutch oven. This produces a noticeable sweet crust on the popcorn; however, this method requires constant stirring or the sugar will burn. Alternatively, a batch of plain popped corn can be sweetened with sugar or honey before adding salt. This combination was widely popular in the early 19th century but fell from wide usage during the 20th century.
In the early 21st century, kettle corn made a comeback in America, especially at 19th-century living history events. It is cooked and sold at fairs and flea markets throughout the United States, especially art and craft shows. Although modern kettle corn is commonly cooked in stainless steel or copper kettles because of their lighter weight, cast iron cauldrons are still used to publicly cook the corn and mix the ingredients to retain the original flavor. Recipes for homemade kettle corn are available, and microwave popcorn versions are sold.
en.wikipedia.org/wiki/Kettle_corn
I prefer to consume my refined sugar in cookies, so it's really unlikely I'll be patronizing this or any other kettle corn stand any time soon.
An old, painted sign on a house in York Way, London. It was presumably once placed there to entice weary travellers from the adjacent Kings Cross station. 18th April 2017.
This is a collection of pictures taken April 9, 2005, beginning with some mindnumbingly stupid graffiti, then a stop at L'Etoile Café for lunch, a walk across the Capitol Square, and a wait in a jury room at the Dane County Courthouse. I was a judge in a moot court competition, and the judges were congregating in the jury room. The last few pictures are of the courtroom.
Belgian beer types seen in a vitrine in front of a pub, Bruges, Belgium
Some background information:
Beer in Belgium varies from pale lager to lambic beer and Flemish Red. There are almost 180 breweries in the country, ranging from international giants to microbreweries.
Belgian beer dates back to the age of the first crusades, long before Belgium became an independent country. Under permission of the Catholic church local French and Flemish abbeys brewed and distributed beer as a fund raising method. The relatively low-alcohol beer of that time was preferred as a sanitary option to available drinking water. Under abbey supervision artisanal brewing methods evolved during the next seven centuries.
In the late 18th century the Trappist monasteries, which brew the famous Trappist beer, were occupied primarily by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium (Westmalle) did not start operation until 10th December 1836, almost 50 years after the Revolution. Back then that beer, which was described as "dark and sweet", was exclusively brewed for the monks. Not before 1st June 1861, the first sale of beer was recorded.
Nowadays the brewing of Trappist beers still takes place in Trappist monasteries. For a beer to qualify for Trappist certification, the brewery must be in a monastery, the monks must play a role in its production and the policies as well as the profits from the sale must be used to support the monastery and/or social programs outside. Only eight monasteries currently meet these qualifications, six of which are in Belgium, one in the Netherlands and one in Austria. Trappist beer is a controlled term of origin. It tells where the beers come from, but it’s not the name of a beer style. Beyond saying the Trappist beers are mostly top-fermented, they have very little in common stylistically.
By contrast the designation "abbey beers" (Bières d'Abbaye) originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers. In 1999 the Union of Belgian Brewers introduced a "Certified Belgian Abbey Beer" (Erkend Belgisch Abdijbier) logo to indicate beers brewed under license to an existing or abandoned abbey. Although abbey beers do not conform to rigid brewing styles, most tend to include the most recognizable and distinctive Trappist styles of brown ale, strong pale ale and blonde ale.
In Belgium quite popular too are the so-called champagne beers. They receive a second fermentation much like champagne does and are stored for several months while the fermentation lasts. This process creates the smaller, softer bubbles that we know from Champagne, but maintains the beer flavor and style. After bottling champagne beers aren’t usually sealed with crown caps, but with champagne corks made from cork oak.
Also mentionable are the lambic beers, which are made from wheat and brewed in the Pajottenland region southwest of Brussels by spontaneous fermentation. Gueuze is is a favoured type of lambic, which is made by blending young (1-year-old) and old (2- to 3-year-old) lambics into a new beer, which is then bottled for a second fermentation. Because the young lambic is not fully fermented, it contains fermentable sugars, which allow the second fermentation to occur. Just like champagne beer bottles, Gueuze beer bottles often look like champagne bottles and are sealed with champagne corks made from cork oak.
Another known type of beer is the so-called Flamish Red. Its distinguishing features are a specially roasted malt, fermentation by a mixture of several top-fermenting yeasts, a lactobacillus culture (the same type of bacteria yoghurt is made with) and maturation in oak.
Popular Belgian breweries include Hoegaarden, Westmalle, Rodenbach, Stella Artois and Leffe, although today the latter two ones are owned by the Anheuser-Busch brewing company.
Finally there’s only one thing left to say: Cheers!
Shardai being served at the headquarters of Baba Bidhi Chand Tarna Dal at Sur Singh (District Tarn Taran).
Here's a splendid recipe:
For 4 servings, use:
1/2 cup of nuts (Almonds and/or Pistachios)
1/2 cup of seeds (Sunflower, Pumpkin and/or Melon)
A tablespoon of Poppy Seeds
A teaspoon of fennel seeds (if you like the flavour)
A pinch of Saffron
A few black peppercorns
A pinch of cardamom seeds (discard the pods first)
Water for desired thickness
Sugar or Honey for desired sweetness
Special tips:
Soak nuts overnight(optional - peel off almond skin as it loosens upon soaking). Soak rest of the ingredients.
Grind all ingredients to a very smooth paste adding small quantities of water very slowly. Blend in appropriate amount of sweetener and rest of the water. Chill before serving.
Shardai can stay in the refrigerator for a couple of days. In winter, it can be boiled with some chopped dates (instead of sugar) for extra warmth and body. This nut-milk is many times superior than the dairy counterpart in terms of nutrition.
Give it a try! You will know why it is still an intrinsic part of the diet of the great Sikh warriors of Punjab.
© 2010 Gurbir Singh Brar, all rights reserved.
This image is not available for use on websites, blogs or other media without the explicit written permission of the photographer.
Title: [Stopping for Refreshments]
Creator: Unknown
Date: 1902
Part Of: Tourist album: Mexico, Arizona, California, Colorado and Utah
Description: This is one of 287 photographs in an album entitled, 'Tourist Album: Mexico, Arizona, California, Colorado and Utah.'
Physical Description: 1 photographic print: gelatin silver, part of 1 album (287 gelatin silver prints); 9 x 9 cm on 28 x 35 cm mount
File: ag2000_1304_47a_5_opt.jpg
Rights: Please cite DeGolyer Library, Southern Methodist University when using this file. A high-resolution version of this file may be obtained for a fee. For details see the sites.smu.edu/cul/degolyer/research/permissions/ web page. For other information, contact degolyer@smu.edu.
For more information and to view in high resolution, see: digitalcollections.smu.edu/cdm/ref/collection/wes/id/2442
View the U.S. West: Photographs, Manuscripts, and Imprints Collection
A view of Platfom 3 at Leamington Spa looking across the tracks from Platform 2 shows the art deco style of the buildings. Although the sign says 'REFRESHMENTS' it looks as if this part of the building is just in use as a waiting room.