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Southern Ice Cream

Standards Mississippi

University of Mississippi Financial Statement 2023: $1.207B

US Department of Agriculture | § 58.2825 United States Standard for ice cream.

Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:

  1. Flavors and Ingredients:
    • Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
    • Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
    • Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
    • Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
  2. Style and Texture:
    • Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
    • Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
  3. Historical Influence:
    • Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
  4. Popular Brands and Shops:
    • Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
    • Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.

These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.

University of Mississippi | Lafayette County

William Faulkner Home: Rowan Oak

Towards Crafting Beer with Artificial Intelligence

Beer was discovered accidentally as a result of grains being left in water and undergoing fermentation. The process of making beer involves converting the starches in grains (such as barley or wheat) into sugars, which are then fermented by yeast to produce alcohol.  It was often consumed as a safer alternative to water, which could be contaminated with disease-causing pathogens. 

Beer was also used in religious ceremonies and was considered a valuable commodity for trade.  Over time, beer-making techniques spread throughout the world, and different regions developed their own unique styles of beer; now supported by artificial intelligence algorithms that analyze chemical compounds to identify specific flavor and aroma profiles for more nuanced flavors.

Towards Crafting Beer with Artificial Intelligence

Marc Bravin, et al

Lucerne University of Applied Sciences and Arts, Rotkreuz, Switzerland

 

Abstract:  The art of brewing beer has a long tradition that dates back to the very dawn of civilization. While the brewing process has been automated to a great extent, the creation of new beer recipes remains the result of creativity and human expertise with only minor support from software to validate chemical constraints. We collected a dataset of 157,000 publicly available recipes from all over the world and created a transformer-based model to support the creative process in brewing by suggesting new beer recipe templates. As a proof of concept, we crafted the IPA “Deeper” along a recipe generated by our model. Over 100 international newspapers and radio stations have reported on the first AI-crafted beer from Switzerland over the past few months. For the first time, this paper reveals the underlying pipeline architecture of eight transformer networks trained end-to-end that made this remarkable success possible.

CLICK HERE for complete paper

There are several international organizations and agreements that set standards for beer production and labeling:

Food Safety Management

Codex Alimentarius

Notre Dame in Ireland: Chef David’s Scones

“…I have spread my dreams under your feet;

Tread softly because you tread on my dreams.”

–W.B. Yeats | ‘He Wishes for the Cloths of Heaven’

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.

Ireland

National Standards Authority of Ireland

Standard Scone Recipe

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:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. 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.
  4. If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
  5. In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
  6. 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.
  7. Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
  8. 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.
  9. Place the scones on the prepared baking sheet, leaving some space between them.
  10. Brush the tops of the scones with a little milk to give them a nice golden color when baked.
  11. Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
  12. 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. 


Morning Tea

What California College Students are Wearing

“Everything which is in any way beautiful is beautiful in itself….
That which is really beautiful has no need of anything”…
— Marcus Aurelius (Meditations)

Textiles

Laundry

Evaluating devices to reduce microfiber emissions from washing machines

10 Tampa Bay

Timon of Athens

The Oxford Union Debating Society, founded in 1823, is one of the world’s most prestigious debating societies, affiliated with the University of Oxford. It has hosted numerous influential speakers and debates, including historical figures like Winston Churchill and Malcolm X. Over the years, it has played a vital role in shaping public discourse and fostering critical thinking among students. The society’s iconic debating chamber and rich tradition of lively debates have made it an enduring institution in the world of debate and public speaking.

“In an era of cancellation and defenestration we sometimes forget that we both cannot go on like this and that we have been here before. We know this because our greatest writers and artists have addressed this question in their own times.

When Roger [Scrouton] was going through his own battle with the shallows I often thought of Shakespeare’s rarely performed but great play Timon of Athens. Timon has the whole world before him. He is surrounded by friends and admirers. He is generous to all. Yet he falls on hard times and when he does absolutely everybody deserts him. He is left with nothing and nobody, and risks being filled with despair and rage. It does not help that he is shadowed by the cynical philosopher Apemantus, who has warned him that just such a desertion might occur.”

— Douglas Murray

Strawberry Rhubarb Pie

The University of Wyoming Extension service provides research and education to farmers and ranchers; funded by federal, state, and local sources:

  • Agricultural production and management: The Extension service provides information and resources on topics such as crop production, livestock management, and farm business management.
  • Soil and water management: The Extension service offers expertise on soil fertility, irrigation, water quality, and conservation practices.
  • Pest management: The Extension service provides resources and support for integrated pest management, including information on insect and disease control, weed management, and pesticide safety.
  • Youth education: The Extension service offers educational programs and activities for youth interested in agriculture, including 4-H clubs and competitions.
  • Community development: The Extension service works with local communities to support economic development, tourism, and natural resource conservation.

The Extension service also offers consultations, workshops, field days, and other events to help farmers and ranchers stay up-to-date on the latest research and technologies in agriculture.

Standards Wyoming

Morrill Land-Grant Act

Albert Bierstadt: Landscapes of the American West

Evensong “Peace”


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