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The name stoor worm may be derived from the Old Norse Storðar-gandr, an alternative name for Jörmungandr, the world or Midgard Serpent of Norse mythology, [1] [2] Stoor or stour was a term used by Scots in the latter part of the 14th century to describe fighting or battles; it could also be applied to "violent conflicts" of the weather elements. [3]
When frying food (e.g., fish), scraps are the by-product pieces of deep-fried batter left over in the fryer. They are served as an accompaniment to chips. [1] In the UK, they are traditionally served free of charge with chips by some fish and chip shops, [2] although some places charge for the scraps.
Fish and chips prepared with beer batter. Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. [4]
Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter. Beer also results in an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume.
ShutterstockCooking shrimp on a warm summer day can be incredibly fast and easy—we're talking two-ingredient, one-pot kind of easy.This beer-battered shrimp recipe, courtesy of Kona Beer, uses ...
The battered sausage is a standard menu item in fish and chip shops across the United Kingdom [1] and Ireland, often described as an "essential" staple of the fish and chip shop menu. [2] They are made up of a pork sausage dipped in batter (usually the same batter used to batter fish), and usually served with chips . [ 3 ]
Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or ...
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