Biscuits and sausage gravy is firmly rooted in Southern American cuisine, which has a rich history influenced by African, Native American, European, and other culinary traditions. The combination of biscuits and sausage gravy reflects the availability of ingredients in the South, where biscuits (similar to a type of British scone) and pork products were common.
The concept of biscuits, similar to what Americans call biscuits, has British origins. Early settlers brought this baking technique with them to the American colonies. However, the American biscuit evolved over time to become lighter and fluffier compared to the denser British biscuit.
The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.
Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.
As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.
In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.
Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.
In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip. Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.
The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.
Here is a basic recipe for making standard scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup milk (plus more for brushing on top)
1 large egg
Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
Place the scones on the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little milk to give them a nice golden color when baked.
Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.
This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.
Fried chicken with sweet sauce and cabbage, mid sized portion of rice, okra with mustard and shredded chicken, sweet egg omelette with waffles and cream at Ritsumeikan University in Kyoto, Japan 🇯🇵
Like many educational settlements in the United States, the original inspiration for the 1839 founding of Boston University by the Newbury Biblical Institute of the Methodist Episcopal Church was to train ministers. In 1867, it relocated to Boston, Massachusetts, becoming the Boston Theological School. By 1869, under the leadership of founders Isaac Rich, Lee Claflin, and Jacob Sleeper, it transformed into Boston University, expanding beyond theology to a broader liberal arts curriculum.
By 1869, under the leadership of founders Isaac Rich, Lee Claflin, and Jacob Sleeper, it transformed into Boston University which, in the fullness of time, morphed into a liberal arts settlement that supported Howard Zinn; inspiring student Alexandria Ocasio-Cortez among others.
Dogs have been bred for a variety of purposes throughout history, including as working animals to support agriculture. Dogs have been bred for specific traits that make them well-suited to work on farms, such as intelligence, obedience, strength, and endurance*.
* Here are a few examples of how dogs were bred to support agriculture:
Herding dogs: Dogs such as the Border Collie, Australian Cattle Dog, and German Shepherd were bred to help farmers manage livestock by herding them from one place to another. These dogs have a natural instinct to gather and control herds of animals, and they can be trained to respond to a farmer’s commands.
Hunting dogs: Many breeds of dogs, such as the Labrador Retriever, were originally bred as hunting dogs to assist farmers with hunting game for food. These dogs have a keen sense of smell and are skilled at tracking and retrieving prey.
Guard dogs:Certain breeds of dogs, such as the Great Pyrenees, were bred to protect livestock from predators such as wolves and bears. These dogs are fiercely protective of their flock and will guard them from any perceived threat.
Draft dogs: Some large breeds of dogs, such as the Bernese Mountain Dog and the Saint Bernard, were bred to pull carts and wagons on farms. These dogs are strong and muscular and can move heavy loads across long distances.
Overall, dogs have been bred for centuries to support agriculture in a variety of ways. Their intelligence, loyalty, and hardworking nature have made them invaluable assets to farmers and have helped to shape the course of human history.
Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.
Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.
School Lunch Milk
There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.
ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:
ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
ISO 1053:2006 – Milk — Enumeration of somatic cells
ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments
These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.
The consumption of raw milk, which is milk that has not been pasteurized or homogenized, is a topic of debate and controversy. Advocates of raw milk claim certain potential advantages, while opponents highlight health risks associated with consuming unpasteurized milk. It’s important to note that health regulations and recommendations vary by region, and some places may have restrictions on the sale or distribution of raw milk due to safety concerns.
Advocates of raw milk often cite the following potential advantages:
Nutrient Retention: Some argue that the pasteurization process, which involves heating milk to kill harmful bacteria, may also destroy certain beneficial nutrients in milk. Proponents of raw milk claim that it retains more of its natural vitamins, enzymes, and beneficial bacteria.
Enzymes: Raw milk contains natural enzymes that may aid in digestion and nutrient absorption. Some people believe that these enzymes are destroyed during pasteurization, potentially affecting the milk’s nutritional value.
Probiotics: Raw milk may contain beneficial bacteria, or probiotics, which could contribute to a healthy gut microbiome. These bacteria are thought to have potential health benefits.
Improved Taste: Some individuals prefer the taste of raw milk, finding it to be richer and creamier compared to pasteurized milk.
However, it’s crucial to consider the potential risks associated with raw milk consumption:
Bacterial Contamination: Raw milk can harbor harmful bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria. These bacteria can cause serious foodborne illnesses, especially in vulnerable populations such as young children, pregnant women, and individuals with weakened immune systems.
Health and Safety Concerns: Pasteurization is a process designed to kill harmful bacteria without significantly affecting the nutritional value of the milk. It has played a crucial role in preventing the spread of infectious diseases through milk consumption.
Regulatory Compliance: In many regions, the sale of raw milk is subject to strict regulations due to concerns about public health. Consumers should be aware of and comply with local laws and regulations regarding raw milk.
Before considering raw milk consumption, individuals should thoroughly research local regulations, consult with healthcare professionals, and weigh the potential benefits against the associated risks. It’s essential to prioritize food safety and make informed decisions based on reliable information.
Dairy milk products remain a vital part of global food supply. Since 1970 an ISO Technical Subcommittee — ISO/TC 34/SC 5 Milk and milk products — seeks globally effective standardization solutions in the methods of analysis and sampling for milk and milk products, covering the dairy chain from primary production to consumption. The business plan of its parent committee is linked below:
The American Society of Agricultural and Biological Engineers is the US Technical Advisory Group Administrator to the parent TC34 committee but ANSI does not have a Technical Advisory Group leader. As the U.S. member body to the ISO, ANSI is always on the hunt for its members and/or relevant stakeholders to participate in discovering standardization solutions in a broad range of technologies and markets with like-minded experts in other national standards bodies. The full sweep of ANSI’s participation in consensus documents developed by the ISO is described in the link below:
This committee has functioned since 1970 — long enough for many of the best practice titles it produces to have stabilized. There is other market action in the global dairy supply — notably the growth of non-dairy food supply — but we find no public consultations open on proposed standardization solutions as of this posting. When they are released they will appear in the link below:
Land grant colleges and universities are likely stakeholders in this domain. Apart from the passion that young people have for fair trade in any market, we see this as an opportunity for faculty and students to gain insight into the geo-politics of food supply generally and the subtleties of coffee markets. Business schools, agricultural colleges, international studies program developers who may be, and should be, interested in a leadership opportunity on behalf of the United States should communicate directly with ANSI’s ISO Team ((isot@ansi.org).
We devote at least an hour every month breaking down public consultations on food safety and sustainability. The work products of TC 34 appears on the standing agenda of both our Global and Food colloquia. See our CALENDAR for the next online meeting; open to everyone.
Issue: [19-46]
Category: Academic, Global
Colleagues: Mike Anthony, Christine Fischer, Akkeneel Talsma
Aarhus University was founded in 1928 and is the second oldest university in Denmark. It has a total enrollment of approximately 39,000 students and employed around 9,000 faculty members and staff. During the summer its doors are open to everyone on earth.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
