In a detailed investigation conducted at Cambridge University School of Agriculture with cattle of varying degrees of fatness, to assess, inter alia, the palatability of the meat, the highest award given by a panel of trained meat tasters was to an animal in which the fat was 28 per cent of the carcase and 33⅓ per cent of the particular joint cooked for tasting. The report [EH Callow in Journal of Agricultural Science, 1944] says, “Tasting tests revealed that there is a close connection between the fatness of a joint and its palatability when roasted. Up to the point at which rather more than one-third of the joint is fatty tissue the palatability is enhanced as fatness increases. Beyond this point the palatability diminishes.”
Re the rest of the piece: how did early or modern Spanish traders rate their stock? I have no idea.
- English proficiency of the Spanish relative to other nations
La Información’s reporter says that this publication by Education First, a teaching multinational with an interest in making target clients nervous,
- Request for wine-tasting rules
Locusts, wind, and plastic in the post-Parker world.
As prices soar, Ayesha Christie’s got a handy 10-point cultural history of olive oil. Things are tough here: the first blackberries
- Hos in Spain
On cultivating our garden.
- Sermon on the nount
More uses for a scissors than distinguished Viennese-Albertan dialect experts think.