Dec. 16, 2010
-- When people think about food that comes from the northern region of Yorkshire they think of one thing and that is Yorkshire puddings. Add a few slices of beef with gravy , some vegetables and mash potatoes and you have the symbolic portrayal of a traditional Sunday roast Yorkshire dish. If you don't know what a Yorkshire pudding is then this will fill you in. It isn't a sweet dish, so it isn't a pudding in the after dinner sense. If you had to describe it you would say it is a mix between a soufflé and a puff pastry pie. This is because when the batter is cooking it puffs up like a chefs hat and then collapses when you remove it from the oven. It was developed as a means of making use of the fat that dropped into a dripping pan while meat was roasting above. It is said that Yorkshire puddings were a cheaper way to fill diners which is why sometimes they were (and still are) served before a meal or by themselves as they could stretch more with the ingredients (which are flour, egg, butter and milk) than they could with others dishes which would have more expensive ingredients.
One of the key food attractions of the town York is the York Ham, this is a type of boiled ham that has a milder but saltier taste when compared to the Hams that can be found in the Mediterranean countries. The Ham is dry cured in a traditional York method, they say that the process can take around ten weeks. The curing is what leads to the the dry texture and saltier taste, the dry crying involves cutting the meat from the body and rubbing in a mix of salt, saltpetre and sugar. There is a conflicting reports over the Original York Ham, as there are some who think it was a smoked cured meat. It is said that it was smoked using the sawdust from waste oak and timber from the York Minster. The fact that York Ham doesn't have protected regional status means that Any cured Ham can be called a York Ham if it uses methods of the York Ham which is also another reason why there is confusion over the original York Ham method. Although the birthplace of the York Ham is the Robert Burrow Atkinson's butchery shop.
This is a 10 day city wide event that happens to celebrate and promote local and regional food and drink. The festival was first held in the city in 1997 and it gets roughly 150,000 people during the 10 day period. There are stands from Farms that come from all parts of Yorkshire, these are mainly in the city centre. Also there are stands from the locals delicatessens, ethnic food producers and national and continental guest producers So if you are venturing to one of the Yorkshire holiday homes in September then you will have no excuse of ever being hungry. The festival also has a strong enthusiast on the education of food and drink, so there are loads of learning opportunities at hand. These range from cooking demonstrations to workshops and competitions for schools, as well as amateur cooks and chefs in Parliament street and in the Guild hall. For those who want to focus more on drinks then there are wine tastings and also a few drink festivals of their own such as ones focused on Whisky and Ale. Each year there is a different theme the 2010 was 'Meet the Yorkshire Food Heroes'
Yorkshire loves its food there are many more than haven''t been mention such as things that are catered for those with a sweet tooth as the Yorkshire curd tart, Parkin which is a ginger cake, Ginger beer came from this region as well. This just shows how into food this region of the country is and that it is a great city for those into Gastronomy.
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