The Palace Restaurant and Saloon is about as close to an authentic Wild West saloon as you’re going to get, this Arizona watering hole claims Doc Holliday (involved in the Gunfight at the O.K. Corral) and the Earp brothers as early patrons. While a fire in 1900 engulfed the street known as “Whiskey Row” and destroyed the original building, loyal patrons reportedly rescued the hand-carved bar; you can still sidle on up to it today. Prescott also has a place in western folklore with the fact that Virgil Earp, Wyatt Earp's older brother, lived in Prescott in 1879 and told him of the boom town in Tombstone, Arizona. It is also rumored that Doc Holliday spent some time in Prescott just before heading to Tombstone. After several major fires in the early part of the century, downtown Prescott was rebuilt with brick. The central courthouse plaza, a lawn under huge old elm trees, is a gathering and meeting place. Cultural events and performances take place on many nights in the summer on the plaza. Barry Goldwater, the 1964 Republican nominee for president, launched his presidential campaign from the steps of Prescott's Yavapai County Courthouse. Nineteen members of the Granite Mountain Hotshots, part of the Prescott Fire Department, lost their lives Sunday, June 30, 2013 while battling the Yarnell Hill fire that ignited two days earlier south of Prescott. Where the heck is Prescott, Arizona? Prescott is a city in Yavapai County, Arizona, United States. According to the 2010 Census, the population of the city is 39,843. The city is the county seat of Yavapai County. In 1864 Prescott was designated as the capital of the Arizona Territory, replacing the temporary capital at Fort Whipple. The Territorial Capital was moved to Tucson in 1867. Prescott again became the Territorial Capital in 1877, until Phoenix became the capital in 1889. Prescott served as capital of Arizona Territory until November 1, 1867, when the capital was moved to Tucson by act of the 4th Arizona Territorial Legislature. The capital was returned to Prescott in 1877 by the 9th Arizona Territorial Legislature. The capital was finally moved to Phoenix on February 4, 1889, by the 15th Arizona Territorial Legislature. Why Wyatt Earp Likes Corn Chowder with Bacon? Corn chowder is a complete meal, tasty and energy-giving. Corn chowder is a type of thick cream-based soup or chowder similar to New England clam chowder, with corn substituted for clams in the recipe. In addition to corn, it often contains other vegetables, such as potatoes. In many places in the United States, corn chowder is served as a vegetarian alternative to clam chowder.
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in Lancashire in the North West of England. Lancashire hotpot is one of the best stew in the world. It requires a minimum of effort to prepare and a dish that makes a virtue of simplicity. The hot pot referred to is a pottery dish used to cook casseroles in British cuisine. The name, often assumed to refer to the cooking vessel used (traditionally a tall, straight-sided earthenware pot) is actually more likely to be connected what lies within, which originally would have been a assortment or mixture of ingredients – whatever was to hand that day. This traditional lamb, onion, and potato stew from northern England is light enough for summer nights and takes just a few minutes to assemble. Serve with buttered carrots or broccoli. Millworkers are often said to have invented this particular hotpot, but, as has been pointed out, few people would have had ovens at home in the mid-19th century, when the first recipes appear; perhaps it was baked in the communal bread oven as it cooled, or the recipe may have originated somewhat higher up the social scale. Whatever the true history, it is an indisputable northern England classic.
Why Mutton is Tastier than Lamb? Yearlings, or hogget, are sheep that are between one and two years, while mutton are usually aged two or older. Mutton is often derived from culled breeding rams and ewes, and is sold at a low return or bred specifically for the specialty market. Cheaper to buy, yearlings and mutton offer a unique repertoire of recipes and are traditionally eaten during fall and winter when lambs are unavailable. Older sheep meat has a higher concentration of fatty acids, which alters the flavor and texture. With more connective tissue, the meat has a tighter texture and a gamey flavor. It suits slow-cooked and highly seasoned stews and pot-roasts. Mutton even has its own fan club, with Prince Charles as its patron. In England, the Mutton Appreciation Society recommends buying fresh mutton between October and March because the sheep have access to summer and autumn pastures, allowing them to gain extra weight. The animals are also finished on root crops and silage to prepare them for market. The darker the color, the older the animal. Baby lamb meat is pale pink, while Spring lamb is pinkish-red, and mutton is a deep shade of burgundy. Aging of Lamb or Mutton Lamb benefits from a short hanging period to age and mature the meat. The aging process is quicker for lamb than for beef. Traditional butchers hang lamb for about one week, although meat reared for the mass market gets less than three days. Meat reared specifically as mutton favors a two-week hanging. Best Hotpot Preparation Techniques There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot. The traditional recipe once included oysters, but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot are often served as an accompaniment. In some areas Lancashire cheese is also served with the dish. Flavor can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks, though some recipes rely on a well-sealed pot on a low heat to retain enough moisture within the meat, onion and potato. Slow cooking tenderizes firm or tough cuts and allows seasoned liquid to mingle with the meat. Braising and pot-roasting are best for seared whole cuts, while stewing is beneficial to smaller pieces of lamb. Braising usually requires that the level of liquid is no more than halfway up the side of the meat. This prevents the meat from drying out and provides enough liquid heat to break down the connective tissue and tougher flesh. As an extension of this technique, stewing fully immerses the meat in liquid, letting the moist heat permeate the flesh. All slow-cooked lamb is served well-done.
Preparation Time:20 minutes Cook:1 hr, 40 minutes Skill Level: Easy Servings: Serves 4 INGREDIENTS: 2 pounds (900 g) boneless rib or shoulder, cut into 1 1/2-inch (4-cm) pieces salt and black pepper 1 teaspoon (5 g) dried thyme 2 bay leaves 2 large onions, peeled and sliced 1- 1/2 pounds (680 g) potatoes, peeled and sliced 1- 1/2 cups (350 ml) lamb or vegetable stock sunflower oil or melted butter, for glazing COOKING PROCEDURE: 1) Preheat the oven to 325°F (170°C). Place the lamb in a Dutch oven or a large ovenproof casserole dish. Season with salt and pepper, sprinkle over the thyme and bay leaves. Add the onions, then arrange the potatoes on top in overlapping layers. 2) Slowly pour the stock into the dish. Brush the top of the potatoes with oil or butter. Cover and cook for 2 1/2 hours, or until the meat is tender. 3) Increase the oven temperature to 400°F (200°C). Remove the lid and bake for another 30 minutes, or until the potatoes are golden. Quick Tips: This dish would have originally been made with mutton meat, from sheep aged 1 1/2 years and over. Chops from fully grown hill sheep would be stood upright around the edge of a tall ceramic pot, with the vegetables placed in the center. For a more rustic recipe, use bone-in chops as well as boneless meat. Watch a related quick video tutorial: How to Make the Perfect Lancashire Hotpot Lancashire Hotpot Calorie Counter 431Calories Nutrition Facts Serving Size 1 Pack (454 g)
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