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New entry in our Glossary : Cornish Yarg
Read about this at : culinaryglossary.info/c/cornish-yarg/
Cornish Yarg is a semi-hard cow’s milk cheese made in Cornwall, England, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
We hope this information is helpful..
COMMERCIAL DESCRIPTION
Bottled. Pasteurised.
A well balanced and full bodied beer demonstrating fruitiness, with the Crystal Malt content being distinctive. The hoppy mouth gives way to a sweeter finish.
This revolting looking mess is food waste.
The Council collection vans collect it from our homes and deliver it to a local anaerobic recycling facility. It gets churned through an Archimedes screw, the plastic bags are extracted using a centrifuge, it's macerated, and then fed through into huge tanks where it is digested just like food in our stomachs.
The methane gas produced is then converted into electricity and fed into the National Grid. The liquid sludge is pasteurised and sold onto farmers as a highly nutrient rich fertiliser. The plastic waste is sent for burning at another energy extraction facility.
#41 Earth Day for the group challenge 118 photos in 2018
Guess who went on a tour there today :) And yes I'm told it smelt revolting!
Homemade plain yogurt with blueberries. Dusted freeze-dried blueberry powder on top. Marigold flower garnish. Ingredients yogurt are pasteurised whole milk and yogurt culture. Served in glass. Decorative surface. Light effect. High point of view.
"Commercial Description:
Chimay Bleu is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised."
www.ratebeer.com/beer/chimay-bleue-(blue)/53/
All I can say is this is a damn fine beer.
A woman watches a TV show on the Egyptians and so decides to treat herself to a milk bath like Cleopatra did.
The next day she asks the milkman for 30 litres of milk. He thinks she meant 3 so he asks her if she really does want 30 litres of milk.
She says she does because she's going to have a milk bath. Ah, the milkman says, so do you want it pasteurised?
No she says, just up to my tits!!!!!
Hahahahahah.
"Commercial Description:
Bottle Conditioned.
Ingredients: Pilsner malt (French barley from Champagne) & caramalt; German Hallertaur & American Galena hops. Yeast & sugar added to the bottled beer.
Chimay Rouge (Red) is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised."
Some of the beer is filtered and pasteurised. This goes into kegs. CAMRA says this is not real ale. I think a couple of the beers are better in the keg than the cask: London Porter and Honeydew.
There are some great machines taking care of the kegging; hand-kegged by robots, to borrow a line from an old Ford ad. You can just see them beyond the elbow of the pipe funning across the middle of the picture.
Pictured are Keane Nolan and DJ Hanley from St Mary's Academy CBS, Co carlow who won the Irish Aid in association with self help africa award for their project "The comparative analysis of raw versus pasteurised milk and the potential use of natural preservatives in milk to mitigate the effects of poverty in rural Africa" at the BT Young Scientist & Technology Exhibition 2012 which was held at the BT Arena at Dublin’s RDS this . Pictured giving the award was Minister Joe Costello, Minister of State for Trade & Development .Picture by Chris Bellew / Fennells.
Chimay Blanche (White), with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable "combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
Ingredients: Water, malted barley, wheat starch, sugar, hop extract and yeast."
Workers at Kigali Farms in Musanze, Northern Rwanda, transport bags filled with pasteurised straw and mushroom spore to a waiting car which will transport them to the production house where they will be peated and incubated until the mushrooms begin to grow.
First sold in 75 cl (25.4 fl.oz.) bottles, it is noted for its coppery colour which makes it particularly attractive.
Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance.
Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised
Not one of my shots, but I printed this from an old glass negative. The negative was even larger than the 10 x 8 inch paper I was using but this captures most of the fascinating scene which looks very low-tech compared to today's sterilised stainless steel plants. There are various bits of apparatus here including machinery obviously for filling bottles, along with some more mysterious items, perhaps used for pasteurising the milk or separating the cream. I would guess from the appearance of the gentlemen in the photograph and the gas lighting that this dates from about 1920 or perhaps a little earlier.
This was one of a set of glass plate negatives kept by my English / photography teacher, who told me that he had happened to be passing a former photographer's studio (in Wanstead, I think) which had long since closed and was being refurbished. The entire negative archive was being chucked in a skip by the builders, and this was one of just a few images that he managed to rescue.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.
Homemade plain yogurt with blueberries. Dusted freeze-dried blueberry powder on top. Ingredients yogurt are pasteurised whole milk and yogurt culture. Borage flower garnish. Served in glass. Decorative background. Light effect. High point of view.
www.yeatscountryfoods.com/products/new-yeats-country-rang...
Our award winning Yeats Country Light in Fat Soft Cream Cheese made from fresh pasteurised low fat cows milk, a pinch of natural sea salt and special cheese cultures.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.
Newcastle Exhibition Was a draught pasteurised keg beer (4.3% ABV) .... My first pint cost me 1/10d (9p)! In the Victoria Gardens Pub in Sunderland.
Mushrooms grow from bags filled with bags containing pasteurised straw and mushroom spore in a bunker at Kigali Farms' production facility in Musanze, northern Rwanda.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.