I had the amazing pleasure to travel to Scotland for work. My favorite details were the houses that were named not numbered, the small framed doors, and the black and white buildings that acted as a metaphorical red thread that connected the small town.
The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..
Using a dutch oven or another type of covered pot can be used for tender meats. In this case, no liquid is needed when the pot is covered. And The Science of Good Cooking keeps referring to is as cooking "en cocotte" which I much prefer to the stuffy word "casserole." :-)
This weekend the world was rocked by the tragic news of terrorist attacks in Paris. The world immediately flooded France with support, thoughts, and prayers. In memory of Paris, I decided to cook all French food this weekend.