CHEESE AND CHARCUTERIE ......

We're used to seeing Charcuterie and Parmesan Cheese on menus everywhere these days. But how much do we know about them ?  

I found the following nuggets of information on 'Discover the Origin', a website that sends us newsletters from time to time .......   

CHARCUTERIE:        Cured meats and sausages

It looks like Charcuterie, of one sort or another, has been with us for over two thousand years. 

In 700 BC the Romans passed a law, known as ‘Porcella’ that regulated the raising, killing and preparing of pork but, as there’s evidence that the Gauls were already making sausages, black puddings and cured hams when they were conquered,  it looks like the Romans may well have learned their skills from them. 

And there’s a legend that suggests how the technique of curing and salting hams was discovered. One day, a hunter in France wounded a wild boar. The animal escaped but its body was discovered months later, drowned in a salt lake. The meat was in perfect condition - cured in the brine. A legend – but there’s usually a bit of truth in every one of them !

PARMIGIANO-REGGIANO  CHEESE … More commonly known to us as Parmesan.

It seems that professional cheese testers use the same quality test as the ‘Wheel Tappers' used on train wheels……. A tap with a hammer !! 

This test shows the way the crust takes the blows and the cheese is then ranked by the results. After a year, the cheeses that have passed the tests are allowed to be branded and the words  ‘Parmigiano-Reggiano’  impressed on the rind.

THE FOUR AGES OF OF  PARMIGIANO-REGGIANO  CHEESE

12–15 months:   The youngest cheese permitted - light and best eaten as an aperitif or crumbled on salads.

18 months:     Delicate, but distinctive  -  the perfect flavour to add to risotto and pasta.

24–28 months:  Italians consider this the perfect age of this cheese to serve with vegetables and gnocchi.

36–48 month:  The most intense in flavour. Great on a cheese board. 

To find out more:       http://www.discovertheorigin.co.uk/

 “The trouble with eating Italian food is that five or six days later you're hungry again.”  George Miller

A WORD ABOUT RECYCLING ....

You might wonder .... or, there again, you might not ...... what happens to all the potato peelings, carrot tops, outside leaves of greens etc etc. that we generate in the kitchen at Smiths.   Well, rest assured, they're put to very good use. Apart from the small amount that Dave takes home to make our compost, the veg scraps all go to Garden Needs Garden Centre in Broughton to make THEIR compost.  As well as the usual job of growing and selling ( at very reasonable prices ) a variety of plants and vegetables, Garden Needs does much much more.  They say:

'We're a small, peaceful garden centre located on the edge of Kersal Dale ( a Nature Reserve on River Irwell ) Time, dedication, love and hard work have been invested over the years to create a centre with a true difference in a unique and magical environment.  We offer a well stocked nursery with a fantastic new range of award winning peat free composts. Our Vision is to build a local and very sustainable garden centre for the entire community that will provide training and opportunities, programmes of activities and opportunities to run micro enterprises along with a range of regular activities that all provide a chance for people to re-connect with nature '

They offer a variety of courses from horticultural training, through gardening drop in sessions, mindfulness courses with gardening at their core, wildlife walks ... and a 'Mucky Knees' Club where children can build dens, walk through the Dale and generally get ... well .. mucky knees !!  You can fnd out more on their website here:   

Dave and I went to an Open Day last Sunday .... here's a few pictures to give you an idea of what they do.  

Flowers, herbs, hanging baskets and vegetables ... and award winning compost to help grow them 

      

 

Plenty for the kids to do .... and dogs were welcome too

Call into Garden Needs and see for yourselves, find out about the work they're doing in the community,buy a few plants maybe, have something to eat and drink in the cafe......     

Garden Needs are doing a brilliant job - they deserve your support. 
Opening times and directions are on the website.

  

  

 

CAR PARKING BY SMITHS FOR NEXT SIX WEEKS

The car park next door to Smiths is to be closed for the next six weeks whilst renovations to the station are carried out ( at least, that's what we think is happening ). This has obviously been a very convenient place for Smiths' customers to park -  and it's free !

There's the large car park across from the front door of Smiths and another small one,  behind Pacifica,   that you can access by driving down Church Road ( with Smiths on your left ) and, at the end, bearing left into St Mary's Road. The carpark's on your left. 

Both these carparks are covered by CCTV and are free all day Sunday and after 6pm every other day  -  but, unfortunately, not at lunchtimes.

The first 30 minutes in both the car parks is free, so, even if you have a 5.30 / 5.45pm booking you shouldn't have to pay anything to park. HOWEVER .... a word of warning.

........ Be sure to get a ticket for your free half hour !   I've had an email from a customer today telling me that, though the first half hour is free, you need to still get a ticket if you park between 5.30 and 6pm. You can press the '30 mins' button for the ticket and shouldn't have to pay for that first half hour ...... but if you don't get a ticket for it, you'll get a parking penalty for parking before 6pm without a ticket.

So, make sure you arrive just after 5.30 for your early booking, get a 30 minute ticket and you should be OK. (  If you arrive before 5.30 you'll end up paying for an hour's parking that you don't need ) AND .... when you make your 5.30  booking .... let us know that you'll be there a few minutes after 5.30 to take advantage of free parking .

We'll understand !!

A NEW SEASON OF PLAYS AT SMITHS

 “Destroy me if you like. I deserve it. I’m shameful. I disgust myself.

But please, please help me get away.” 

Northern England. 1951.
The Festival of Britain is in full swing.
Post-war austerity is losing its bite and things are starting to change.
But for Miss Julie, they aren't changing fast enough

 A teaser of a way to give you advance notice of the first play in our 2013 / 2014 Bite Size Theatre Productions.

In September,you can see the premiere of Rob Johnston's new play at Smiths. Rob's become a bit of a fixture at our theatre nights and we're always excited when he has a new play for us.  This time it's his adaptation of  ' Miss Julie'   Strinberg's play about love, passion and class,  transposed  by Rob from 19th century Sweden to England in the 1950s during the Festival of Britain.

It promises to be an exciting start to the new season - I'll post details of dates / times here in a day or two.

The rest of the season is currently being planned - and one definite fixture will be a second  'New Writing' week in January 2014.   'Acts of Charity', this year's event proved very popular with audiences, writers, actors and directors alike .... and we can't wait to do it again !   I'll let you know the dates as soon as we have them.

AND ...... we're in the middle of trying to arrange a Sunday teatime Halloween Theatre for families - watch this space !

FINALLY:   I found this quote by Sarah Bernhardt ... and wondered how on earth she'd have got on in that tiny space that's Bite Size Theatre at Smiths !

" For the theatre, one needs long arms ..... an artiste with short arms can never make a fine gesture "

Hmmmmmm??